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.
Rhubarb-Ginger-glazed Bok Choy with Bacon (AIP-friendly low-FODMAP)
Servings: 1 main dish or 2-3 side dishesprint
- 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
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.