The tang of the rhubarb and the slight licorice touch from the star anise make a great sauce for topping just about anything from ice cream to curried potato pancakes. I added frozen strawberries from last year to the finished sauce and used it to top the Gluten-Free Cardamon Applesauce Coffee Cake.
Enjoy!
Jeannine

Chop about 9 stalks of rhubarb into 1 inch pieces and put them in a saucepan that has about ¼ inch of water in the bottom. 

Crush 2 stars of anise and add them to the pan along with ¼ cup sugar and a pinch of salt.  Stir briefly to dissolve the sugar a bit, then cover and put on a medium heat until it simmers, then turn it down to low.

Rhubarb cooks down quickly, so check it every few minutes.  If you like your rhubarb sauce chunky, stop cooking before the pieces loose their shape, otherwise continue cooking and stirring occasionally until the pieces have disappeared.

Keeps well in a jar in the fridge for 7-10 days.

Ingredients
9 Stalks Rhubarb
1/4 cup sugar
2 Star Anise pods
pinch of salt

Optional:
1 cup frozen or 2 cups fresh (mashed) strawberries

Moist, fluffy and slightly sweet, this can be served for brunch or dessert, plain or topped with Rhubarb Sauce with Star Anise.
Jeannine

Mix flours, baking powder, salt, cinnamon and mashed cardamom pods together in a medium-large mixing bowl until well blended.

In a small-medium mixing bowl, cream together olive oil, coconut oil, brown sugar and cinnamon.  Add applesauce, eggs and about ½ the rice milk.  Stir with a fork until the eggs are well incorporated.  Stir in the remaining rice milk.

Pour the liquid into the dry ingredients and stir with a spoon until smooth and well blended.

Grease a glass pie dish, or similar size shallow baking dish.  Pour batter into dish and bake in a 350 degrees oven for 25 minutes or until a knife inserted into the middle comes out clean.

If you want to add the crumble topping option below, do so after about 15 minutes, once the surface of the cake looses its liquid sheen, sprinkling it gently in an even layer over the cake.  Return the cake to the oven for 10-15 minutes, turning the oven up to 375 degrees for that time.

Optional Crumble Topping
Cream the olive oil, coconut and sugar together.  Add the oats, stirring with a fork until well blended.  Stir in the fruit juice and mix well.  Set it in the fridge until you’re ready for it.

Ingredients
Cake:
1 1/3 cup rice milk (or dairy milk, water or other nut milk)

1 cup rice flour

1 cup buckwheat flour

1 cup applesauce

2 eggs

5 tbsp olive oil

4 tbsp coconut oil – allow to warm up and become soft, but not liquid

1 ¼ tbsp baking powder

4-6 cardamom pods, peeled and mashed

3 tbsp brown sugar

1 tbsp cinnamon

½ tsp salt

¼ tsp vanilla

Optional Crumble Topping:

¾ cup oats – gluten-free oats are available at the Co-op

3 tbsp finely chopped nuts

1 tbsp coconut oil

1 tbsp olive oil

1 tbsp brown sugar

1 tbsp fruit juice or plain water (Rhubarb Sauce with Star Anise works well, too)

This savory, sweet, tangy side dish goes well with sausages, pork chops, roasted pork, beef or poultry, potato pancakes, baked winter squash. Serves 4 as a side dish or 6 as a garnish.
Enjoy!
Jeannine

-Cut one small red cabbage in half, remove core

-Slice into thin lengths about 1/8” wide

-Melt 2 tbs butter or heat ¼ cup broth in a sauté pan, then add the cabbage

-Cover and cook over medium-low heat until it begins to soften, stirring occasionally to prevent burning, add broth or water if needed to maintain steam

-Stir in ¼ cup balsamic vinegar and a couple of pinches of sea salt, cover & continue cooking until cabbage is al dente (or whatever degree of cooked you prefer)

-Stir in 1 tbs Dijon Mustard and ½ cup of Applesauce, continue cooking with lid off to allow reduction of any remaining liquids.

Ingredients

One small red cabbage
1/2 cup applesauce
1/4 cup broth (or water)
1/4 cup Balsamic vinegar
2 tbs butter
1 tbs Dijon mustard