Imagine a sauce so vibrant and delicious that it transforms your desserts and breakfasts without adding unnecessary carbs! This low-carb rhubarb sauce is your secret weapon for satisfying sweet cravings while keeping your health goals on track. Whether you're following a keto lifestyle or simply looking to reduce sugar intake, this simple yet spectacular sauce will become your new kitchen obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups rhubarb, chopped
- 1/2 cup erythritol or preferred sweetener
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Wash the rhubarb thoroughly under cool running water, removing any dirt or debris. Trim off the ends and cut the rhubarb stalks into 1/2-inch pieces, ensuring uniform chopping for even cooking.
- Select a medium-sized saucepan with a heavy bottom to prevent burning. Place the pan on the stovetop over medium heat.
- Add the chopped rhubarb, water, and erythritol (or preferred low-carb sweetener) to the saucepan. Stir gently to combine all ingredients and ensure the rhubarb is evenly coated.
- Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Reduce heat to low-medium to maintain a soft bubbling.
- Cook the rhubarb for approximately 15-20 minutes, stirring periodically. The rhubarb will break down and become soft and sauce-like, with a slightly thickened consistency.
- Remove the saucepan from heat and stir in vanilla extract and lemon juice. These ingredients will enhance the sauce's flavor and add brightness.
- Let the sauce cool for 5-10 minutes. It will continue to thicken as it cools to room temperature.
- Transfer the sauce to a clean glass jar or container. The sauce can be served warm or chilled, and will keep refrigerated for up to 5-7 days.
Tips
- Choose fresh, firm rhubarb stalks with a bright color for the best flavor and texture.
- Use a heavy-bottomed saucepan to prevent burning and ensure even cooking.
- Adjust sweetener to taste - some rhubarb can be more tart than others.
- For a smoother sauce, you can use an immersion blender to puree after cooking.
- If the sauce becomes too thick, simply thin it with a little water.
- Experiment with additional flavors like cinnamon or orange zest for variety.
- Always store in an airtight container in the refrigerator to maintain freshness.
- This versatile sauce pairs wonderfully with yogurt, cheesecake, or as a topping for low-carb pancakes.
Nutrition Facts
Calories: 34kcal
Carbohydrates: 32g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
