Easy Low-Carb Roasted Rhubarb

by KetoDietApp.com

Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Cut the rhubarb into finger-sized pieces. Using a sharp knife, cut the vanilla pod lengthwise and scrape the tiny seeds out.

Step 2Place in a baking tray and add the grated ginger, vanilla seeds and vanilla pod. Evenly sprinkle with Allulose.
Note: You can use other sweeteners such as Erythritol or Swerve. allulose is the best option as it will make the sauce more syrupy without any aftertaste.

Step 3Cover with a foil, place in the oven and bake for 15 minutes. Remove from the oven, shake to combine and cover in the syrup. Remove the foil and return into the oven to bake for another 5 to 8 minutes. The rhubarb should feel tender, not mushy, and it should still keep its shape.

Step 4Place the rhubarb on a plate with a tablespoon of syrup drizzled on top. Serve hot or cold with whipped cream, sour cream, creme fraiche, yogurt, coconut yogurt or some keto ice cream. To store, let it cool down, transfer to a smaller container, seal and refrigerate for up to a week.