This AIP & Paleo Rhubarb Dessert with Maple Syrup Sweetened Coconut Cream is a treat and great for spring! The rhubarb this time of year is plentiful and for some people their plants produce and grow more rhubarb than then need. Rhubarb is also quite prominent at many local farmers market and can be bought for a fairly cheap price if you do not have a plant of your own. The spring is the best time to take advantage of this tart gem of a plant that mother nature has to offer. It can be used in a variety of ways including main dishes and salads, but this dessert is one in a million and can also be made into bars without the coconut cream! I’d love to hear from you, so comment below what your favorite way to use rhubarb is!
***This dessert can be made into bars. Simply omit the maple syrup coconut cream and maple syrup drizzle for a delicious variation.