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Sugar-Free Rhubarb Compote (Stewed Rhubarb)
Use fresh or frozen rhubarb to make this easy sugar-free rhubarb compote, then use it in a variety of recipes!
Course
Dessert
Cuisine
American
Diet
Gluten Free
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
Calories
13
kcal
Author
Elaine
Ingredients
4
cups
rhubarb,
chopped
½
cup
water
¼
cup
sweetener,
0-calorie Monkfruit sweetener, or maple syrup
Instructions
Wash fresh rhubarb stalks and remove the leaves (which are toxic.) Chop into pieces about ½ to ¾ inch long.
Place the rhubarb and ½ cup water in a medium pot over medium heat. (NOTE: if you're using frozen rhubarb, you may not need to add any water at all.)
Bring to a boil, then turn the heat down to a simmer. Stir in the sweetener and simmer for about 10 - 15 minutes.
The rhubarb will begin to break down on its own, or you can use a wooden spoon or a potato masher to break it up a little.
Once it has thickened to your liking, it's done!
Notes
See the post for suggested variations and add-ins and for 10 ways to use rhubarb compote.
Nutrition
Calories:
13
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
3
mg
|
Potassium:
176
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
62
IU
|
Vitamin C:
5
mg
|
Calcium:
53
mg
|
Iron:
1
mg