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Here on Southern Vancouver Island, it’s officially Spring: the rhubarb is boiling up out of the ground.

As rhubarb is low-FODMAP, and one of the only foods that grows in my yard (I'm not a gardener), it only makes sense to play around with it.

I’m working on perfecting some AIP low-FODMAP Strawberry Rhubarb Ice Cream Sandwiches but they need at least one more iteration before they’ll be share-worthy.

But this recipe is a winner. I had it for breakfast and I think I might stop in at the grocers for some more Bok Choy so I can have it again tomorrow.

The rhubarb is not at all overpowering. It gives this dish a beautiful lemongrass flavour.

It’s my new favourite meal-in-one.

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Rhubarb-Ginger-glazed Bok Choy with Bacon (AIP-friendly low-FODMAP)

Servings: 1 main dish or 2-3 side dishes

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Time: 45

Ingredients:

  • 4 slices bacon
  • 1 thumb fresh ginger, peeled & minced
  • 1 finger fresh turmeric, peeled & minced (optional)
  • ½ cup chopped rhubarb (about 3 small stalks)
  • Juice & pulp of 1 orange
  • 1½ lbs Bok Choy, chopped

Method:

Fry bacon on low heat to caramelize. When brown & crisp, set aside on paper towel.

Add the ginger, turmeric (if using) & rhubarb to the hot bacon fat & sauté on low until softened.

Turn up the heat & add the contents of the orange: juice & pulp. Scrape the brown bits from the pan as it bubbles.

Add the chopped Bok Choy stalks & stir-fry for about 5 minutes until softened. Add the chopped Bok Choy greens & continue to stir-fry until bright green & just wilted.

Serve immediately, topped with crumbled bacon.

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