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.
|Serving Size: 1 Serving (61g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|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 %|
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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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