This is the basic rhubarb sauce we always made, just made with Monk fruit or other erythritol sweetener. Still thickens and tastes just like the sugar version.
Can be fresh or frozen rhubarb.
If the rhubarb is frozen, rinse any ice crystals off.
Place into a pot and add the water. Boil until softened, about 10 minutes.
Add the erythritol and mix until dissolved. Taste and adjust the sweetness. (you can keep some of the 1/2 cup out to taste first)
Serve on cottage cheese, toast, yogurt, or whatever!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 175.7mg | 5 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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