Rhubarb Season
Updated: Apr 25
Make this healthy fast sweet treat if you love rhubarbs tart flavors with a sweet kick, sugar-free, this is perfect for the spring season enjoyed at breakfast or as a light pudding.
Makes for: 4 to 6 or a few toppings.
Keeps: refrigerated for up to a week, can also be frozen.
20 mins to make
Equipment:
Chopping board, sharp knife. Pan, I use The Our Place 2.0 all-purpose pan. A glass jar to store.
Ingredients
A bunch of fresh rhubarb washed & chopped.
A tea cup of water
1 tablespoon of erythritol (non sugar sugar)
1 tsp cinnamon
Tiny sprinkle of clove & nutmeg powder.
Third Tsp Ground Cardoman
Ginger fresh chopped or juiced or powdered & to taste.
To Make: Wash & chop the rhubarb & place in to a pan pour over with water, add erythritol & spices cook on a high heat until rhubarb is soft about 7-8 minutes, turn off heat allow to cool decante into a jar allow to cool, place a lid & into the fridge will keep for up to a week.
Can be used to make a fresh Crumble added to breakfast with Granola or if you love rhubarb good solo.