Description
A tart and sweet rhubarb compote made without any added sugar, perfect as a topping for yogurt, ice cream, or enjoyed on its own. This recipe uses natural sweeteners to enhance the rhubarb’s flavor while keeping it healthy and delicious.
Ingredients
Scale
- 1 kg fresh rhubarb, chopped
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons erythritol or stevia (or to taste)
- Juice of 1/2 lemon
Instructions
- Wash and chop the rhubarb into 1-inch pieces.
- In a large saucepan, combine the rhubarb, water, vanilla extract, cinnamon, and lemon juice.
- Bring the mixture to a simmer over medium heat.
- Reduce the heat to low, cover, and cook for 10-15 minutes, or until the rhubarb is tender and has broken down slightly.
- Stir in the erythritol or stevia, adjust to taste, and cook for another 2-3 minutes until the sweetener is dissolved.
- Remove from heat and let cool slightly.
- Serve warm or chilled.
Notes
- Adjust the amount of sweetener to your preference.
- For a smoother compote, use an immersion blender to lightly blend the mixture after cooking.
- Store leftover compote in an airtight container in the refrigerator for up to 5 days.
- You can add other spices like ginger or cardamom for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Side Dish
- Method: Simmering
- Cuisine: European
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 cup)
- Calories: 60
- Sugar: 3
- Sodium: 5
- Fat: 0.2
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 1
- Cholesterol: 0
Keywords: rhabarber kompott ohne zucker, rhubarb compote sugar free, sugar-free rhubarb, diabetic rhubarb dessert, healthy rhubarb recipe, low sugar dessert