SUGAR FREE STEWED RHUBARB
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.
Provided by Jo Zimny
Categories Fruit Sauces
Time 30m
Number Of Ingredients 4
Steps:
- 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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Amjad Jani
[email protected]This looks delicious! I can't wait to try it.
Alisha Rai
[email protected]I would definitely recommend this recipe to others.
Raja Asim Rajpoot
[email protected]This recipe was easy to follow, but the rhubarb turned out a bit mushy.
Ransford Morgan
[email protected]The rhubarb was a bit tart for my taste, but the sauce was delicious.
Rachelle Lynne Summers
[email protected]This was my first time cooking rhubarb, and I'm so glad I tried this recipe. The rhubarb was delicious, and I will definitely be making it again.
Bisrat Anteneh
[email protected]I love rhubarb, and this recipe did not disappoint. The rhubarb was tart and sweet, and the sauce was perfect.
Amara Joseph
[email protected]This recipe was easy to follow, and the rhubarb turned out perfectly. I used a little less sugar than the recipe called for, and it was still plenty sweet.