Rhubarb Compote
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
A delicious, easy, low-sugar rhubarb compote recipe perfect for a healthy dessert or to eat with yoghurt as a breakfast meal.
Ingredients
- 700g (1.5lb) rhubarb stems, sliced into 5cm (2inch) length
- 5 tbsp Canderel Green (stevia and erythritol)
- 4 tbsp sugar
- 2 tsp lemon zest (1 lemon)
- 130ml (½ cup) boiling filtered water
Instructions
- Bring the ingredients to boil in a large pot, turn down the heat and simmer for 8-10 minutes (or once the rhubarb is soft - don't overcook into a pulp).
Notes
This compote can be used in the Rhubarb Cheesecake Recipe or can be eaten as a breakfast meal with Greek yoghurt.
Nutrition Information:
Yield: 8 Serving Size: 63gAmount Per Serving: Calories: 73kcalTotal Fat: 0.2gNet Carbohydrates: 16.2gProtein: 0.8g
