I love when Spring weather prompts growth of my robust rhubarb plant and now have a favorite recipe without grain, dairy or sugar! Check this out–I hope you enjoy it as much as I do!!
Roasted Rhubarb with Sweet Potato
4 – 6 stems sliced rhubarb stems (do NOT eat the leaves)
2 – 3 sweet potatoes chopped into bite-sized pieces
2 – 3 tbsp coconut oil
2 pinches of Celtic gray salt
Combine all ingredients in a baking dish (large enough for rhubarb and sweet potato to be in a single layer). Roast at 350F for 30 minutes until soft. Yum!!!