Sugar Free Rhubarb Compote
This sugar-free rhubarb compote is a bright, tangy topping for yogurt, pancakes, or desserts, made simply with rhubarb, water, and a non-caloric sweetener.
Ingredients
Main Ingredients
- 2 cups rhubarb, chopped About 3–4 stalks, fresh or frozen.
- 1/2 cup water
- 1/4 cup sweetener of choice Erythritol, monk fruit blend, or stevia adjusted to taste.
- 1 teaspoon vanilla extract Optional but recommended.
- 1/2 teaspoon ground cinnamon Optional.
Instructions
Cooking
- Place the chopped rhubarb, water, and chosen sweetener into a medium saucepan. Stir to combine.
- Heat the pan over medium heat until the mixture comes to a gentle boil. Watch it so it doesn’t foam over.
- Reduce the heat to low and let the compote simmer uncovered for 15–20 minutes, stirring occasionally until the rhubarb softens and breaks down.
- Remove from heat and stir in the vanilla extract and cinnamon, if using. Taste and adjust sweetener if needed.
- Let the compote cool to room temperature. It will continue to thicken as it cools.
- Serve warm or chill in the fridge before serving. Use as a topping for yogurt, pancakes, ice cream, or cheese boards.
Notes
Store in an airtight container in the refrigerator for 5-7 days. Can be reheated gently. Freeze for longer storage.