Best 5 Sugar Free Stewed Rhubarb Recipes
Are you ready to embark on a culinary journey that combines tangy rhubarb with the delightful flavors of sugar-free stewing? We have gathered a collection of fantastic recipes that are sure to satisfy your sweet tooth without compromising your health goals. In this article, we present you with the best sugar-free stewed rhubarb recipes that are not only delicious but also mindful of your dietary preferences. Get ready to explore a range of exciting flavor combinations and discover the joy of guilt-free indulgence.
Let's cook with our recipes!
STEWED RHUBARB
Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert
Provided by Sophie Godwin - Cookery writer
Time 15m
Number Of Ingredients 3
Steps:
- Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
Nutrition Facts : Calories 119 calories, Fat 0.1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
STEWED RHUBARB
This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.
Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.
EASY STEWED RHUBARB
Make and share this Easy Stewed Rhubarb recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 20m
Yield 3 cs.
Number Of Ingredients 3
Steps:
- In large saucepan, combine all ingredients.
- Cook over medium heat, stirring, until sugar is dissolved.
- Reduce heat to medium low.
- Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
- Let cool.
- Can be refrigerated up to 5 days.
Nutrition Facts : Calories 309.2, Fat 0.5, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 77.7, Fiber 4.4, Sugar 69.3, Protein 2.2
STEWED RHUBARB
This is one of those hand me down recipes from Grandmother, mother to daughter. There is enough water to stop the rhubarb from sticking to the bottom of the pan.
Provided by Chrissyo
Categories Dessert
Time 22m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
- Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
- Remove from the heat and set aside in a medium bowl, covered.
- Great with"Baked mascarpone cheesecake".
- See recipe listed here at Recipezaar.
SWEETLY STEWED RHUBARB
Reward your tastebuds and use up your rhubarb with this delicious, unique dessert. Serve alone or with ice cream and/or whipped cream.
Provided by Bethany Webber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.
Nutrition Facts : Calories 107.7 calories, Carbohydrate 27.4 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 2 mg, Sugar 25.5 g
Tips:
- Choose ripe and firm rhubarb: Look for stalks that are deep red or pink in color and have a firm texture. Avoid stalks that are wilted, bruised, or have brown spots.
- Trim the rhubarb: Cut off the leaves and the bottom inch of the stalks. Then, slice the stalks into 1-inch pieces.
- Use a non-reactive pot: A non-reactive pot, such as a stainless steel or enamel-coated pot, will prevent the rhubarb from reacting with the metal and turning a brown color.
- Add a little bit of water: Rhubarb contains a lot of natural pectin, which helps to thicken the stewed rhubarb. However, you may need to add a little bit of water to the pot to prevent the rhubarb from sticking to the bottom of the pot and burning.
- Simmer the rhubarb gently: Bring the rhubarb to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the rhubarb is tender.
- Sweeten the rhubarb to taste: You can sweeten the stewed rhubarb with sugar, honey, maple syrup, or your favorite sugar-free sweetener. Start with a small amount of sweetener and add more to taste.
- Serve the stewed rhubarb warm or cold: Stewed rhubarb can be served warm or cold. It is a delicious addition to breakfast, lunch, or dinner. You can also use it as a topping for ice cream, yogurt, or pancakes.
Conclusion:
Sugar-free stewed rhubarb is a delicious and healthy way to enjoy this spring vegetable. It is a low-calorie, low-carb, and high-fiber food that is packed with vitamins and minerals. Stewed rhubarb is also a good source of antioxidants, which can help to protect your cells from damage. So, next time you are looking for a healthy and delicious snack or side dish, give sugar-free stewed rhubarb a try.
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