Sugar Free Stewed Rhubarb Recipes

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SUGAR FREE STEWED RHUBARB



Sugar Free Stewed Rhubarb image

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

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

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!

STEWED RHUBARB



Stewed Rhubarb image

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

5 to 6 cups chopped fresh or frozen rhubarb
1 cup water
2 cups sugar
1/2 teaspoon ground cinnamon

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.

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