Sugar Free Stewed Rhubarb

Jo Zimny

By
@EmilyJo

I don't eat white sugar so substituted Erythritol for the sugar. Erythritol is an all natural sweetener made from plants. 1 cup of Erythritol equals 2/3 cups of sugar. I found this was fine in this recipe. The rhubarb isn't sweet but it's no longer tart either.


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

10 Min

Cook:

20 Min

Ingredients

2 lb
fresh rhubarb
1 c
erythritol or xylitol
1/8 c
filtered water
1 pinch
sea salt

Directions Step-By-Step

1
Wash and clean the rhubarb.
2
Cut the rhubarb into 1" pieces.
3
Add the rhubarb to a medium saucespan and turn on the heat to medium high. Add the water.
4
Cook for about 5 minutes.
5
Add the sweetener and the pinch of salt.
6
Stir it for a few minutes. When you feel the rhubarb is soft enough for your tastes take off the heat and let it sit for a few minutes.
7
You can store this in a glass canning jar in the fridge. It goes good with ice cream, custard or on toast which is my favourite.
8
Enjoy!

About this Recipe

Course/Dish: Fruit Sauces
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #rhubarb