Sugar Free Stewed Rhubarb

Jo Zimny


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.

★★★★★ 1 vote
10 Min
20 Min


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

How to Make Sugar Free Stewed Rhubarb


  • 1Wash and clean the rhubarb.
  • 2Cut the rhubarb into 1" pieces.
  • 3Add the rhubarb to a medium saucespan and turn on the heat to medium high. Add the water.
  • 4Cook for about 5 minutes.
  • 5Add the sweetener and the pinch of salt.
  • 6Stir 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.
  • 7You 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.
  • 8Enjoy!

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About Sugar Free Stewed Rhubarb

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