Some may think that rhubarb isn’t for them. I have to admit I was one of those people. I’m not one for food that tastes sour or tart. This Sugar Free Rhubarb Syrup has changed my mind. A generous drizzle of this Sugar Free Rhubarb Syrup over sugar free ice cream and you’re in for a tasty treat! Perfect for anyone watching their sugar intake.
WHAT IS RHUBARB AND WHAT DOES IT TASTES LIKE?
Rhubarb is like the red version of green celery. Some say that rhubarb is a fruit because of it’s sour, tart taste. But in reality it is in fact a vegetable even though we treat it like a fruit in being used for jams, jellies, compotes, pies and more. COOL! A vegetable that tastes like a fruit!
HERE IS THE SUGAR REPLACEMENT I USED in this Sugar Free Rhubarb Syrup.
- 7 cups rhubarb, chopped
- 3 cups water
- 2 cups Swerve sugar replacement
Add the rhubarb and water to a medium pot. Bring to a boil, turn down heat to a simmer. Cook until tender (about 10 minutes). Line a fine sieve with cheesecloth, place in a large bowl. Pour the liquid and pulp into the lined sieve. Using the back of a spoon press out all the liquid. If possible squeeze extra juice from the cheesecloth bag with the pulp. Add enough water to the strained juice to measure 4 cups. Pour back into pot, add sugar. Bring to a boil *covered* until the sugar has dissolved. Reduce heat and simmer *uncovered* (about 8 minutes). Pour into a container with a tight fitting lid and refrigerator up to a month.
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