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Lady Behind the Curtain

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Sugar Free Rhubarb Syrup

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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?

Photo Image Credit to Empowered Sustenance

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!

Like I said above this is my first time trying to work with rhubarb. I found that on top of being sour or tart there is also an earthy undertone. BUT….This Sugar Free Rhubarb Syrup is heavenly on ice cream!

HERE IS THE SUGAR REPLACEMENT I USED in this Sugar Free Rhubarb Syrup.

This is by far the BEST sugar replacement I’ve ever tried. I absolutely LOVE the brown sugar too! It is a little pricey (around $7.99 per a 12 ounce bag).
I used the brown sugar in a muffin recipe. I was a skeptical so I tried a pinch right out of the bag and was pleasantly surprised that the flavor was on point. I used it to make my Fruit and Flaxseed Muffins and they turned out amazing! Click here for the recipe—->>>>FRUIT AND FLAXSEED MUFFINS
For over 80 light or low calorie recipes click here—->>>>LIGHT RECIPES.
Sugar Free Rhubarb Syrup

Sugar Free Rhubarb Syrup

Yield: a Little Bit over 1 Quart

Whether you choose to drizzle it over pancakes or ice cream you're going to love this sweet delicious syrup

Ingredients

  • 7 cups rhubarb, chopped
  • 3 cups water
  • 2 cups Swerve sugar replacement
  • cheesecloth

Instructions

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.

Did you make this recipe?

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MORE SYRUP RECIPES

ELDERBERRY SYRUP 2. APPLE CIDER SYRUP 3. CRANBERRY SYRUP

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More sugar free recipes you might like. REFINED SUGAR FREE CHOCOLATE CAKE and SUGAR FREE ANGEL FOOD CAKE.

Comments

Sugar Free Rhubarb Syrup — 2 Comments

  1. I made this syrup today and it’s awesome. I made a batch with Splenda and a batch with sugar. Used my soda stream, carbonated water and added syrup to taste. So much deliciousness !!!

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