Rhubarb compote - low carb recipe
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Main Ingredients:
See below ingredients and instructions of the low carb recipe
Cooking Preparation of the Recipe:
Makes about 4 cups
Ingredients:
2 lbs. fresh young rhubarb with pink stems
1/4 cup water
liquid sweetener to equal 1 1/2 cups
Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch
chunks. Place in a non-corrodible saucepan with the water. Cover and set over low
heat. Stew gently for at least an hour. Remove from the heat and pour into a bowl. Let
cool and add the sweetener. Cover and refrigerate.
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