Category Archives: Dessert

Sweet and Tangy Rhubarb Simmer with Whipped Cream

Adapted from Nourishing Traditions, Revised Second Edition, Sally Fallon Morrell

6 cups fresh rhubarb, cut into 1-inch pieces
1 tablespoon powdered ginger*, or to taste
Approximately ½ cup water
½ to ¾ cup raw honey, or to taste

2 cups heavy cream
1-2 tablespoons maple syrup, or to taste

Place rhubarb, ginger, and water in a pan and bring to a boil. Reduce heat to a simmer and cook about 1 hour, stirring occasionally, until rhubarb is broken down. Allow to cool and stir in honey to taste. In a chilled bowl, whip cream and maple syrup until peaks stiffen.
* Stay tuned for fresh, Maine-grown ginger later this season. Be sure to freeze or can a batch of rhubarb to try the recipe with Maine’s own ginger crop!

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Filed under Dessert, Spring, Uncategorized