my 4 healthy and ultra delicious variations

The fall months are synonymous with preserving fruits and vegetables and today, we are here with a new dose of easy and tasty recipes. This time, we are focusing on sugar-free rhubarb compote. Discover our best ideas in the lines that follow. Let’s go!

Sugar-Free Rhubarb Compote Recipes

4 recipes for sugar-free rhubarb compote

I love rhubarb and I always take the opportunity to try new recipes using this vegetable. Yes, rhubarb is actually a vegetable. In addition, “Rhubarb is often mistakenly counted among the fruit species. This is due to its acidic and fruity taste and the fact that it is mainly used in the composition of desserts” according to Gardena experts. If you have never used this plant, note that “Only the rhubarb stem is edible. The leaves should therefore be removed immediately and thrown into the compost. They contain toxic oxalic acids which can cause kidney problems and metabolic diseases.”explain the specialists.

Rhubarb is a vegetable of which only the stem is edible.

With all that explained, we can move on to our favorite rhubarb compote recipes.

Rhubarb compote with maple syrup

Maple syrup is a great sugar substitute that I love because of its really sweet taste. If you want, you can replace it with 100g of erythritol.

Ingredients :

• 200 g rhubarb
• 1 teaspoon baking soda (to remove the acidity of the rhubarb)
• 2 teaspoons maple syrup
• 1 teaspoon cinnamon

Preparation :

1. Peel the rhubarb and cut it into pieces. Add the baking soda. And cook over low-medium heat in a saucepan until you get a compote.
2. Add the maple syrup and cinnamon and serve with a handful of cashew nuts.

There are several sugar substitutes

Apple-rhubarb compote

Here is another delight in which you can add a hint of cinnamon which goes wonderfully with the apple.

Ingredients :

• 5 apples⁠
• 8 rhubarb stalks⁠
• 2 teaspoons maple syrup
• 1 teaspoon cinnamon (optional) ⁠

Preparation :

1. Peel the rhubarb and cook it in a saucepan with a little water.
2. Peel the apples, cut them and melt them over low heat.
3. Once everything is cooked, mix everything together and add the maple syrup.

This recipe is a great treat, perfect for fall.

Rhubarb, raspberry and strawberry compote

This recipe is truly extraordinary and since I love strawberries and raspberries, it’s no surprise that this is my favorite compote recipe. Plus, the red berries are so sweet that you won’t even need to add any sweetener.

Ingredients :

• 200 g of strawberries
• 150 g raspberries
• 150 g rhubarb

Red berry version

Preparation :

1. Peel the rhubarb stalks and cut them into small pieces.
2. Hull the strawberries and cut them into pieces. Rinse the raspberries in water and drain them.
3. In a saucepan, put the pieces of rhubarb and brown them for 2 minutes over low heat (be careful not to burn them).
4. Add the raspberries and strawberry pieces to the mixture. Simmer for 10 minutes over medium heat.
5. Then let the mixture cool for 5 minutes at room temperature then mix until you obtain a homogeneous mixture.
6. Serve the compote in the jars, close them and place them in the refrigerator overnight or for at least 5 hours before tasting.

Brown the rhubarb and add the red berries

Mango and rhubarb compote

I love this combo with its exotic note.

Ingredients :

• 1 mango (about 600 g)
• 500 g rhubarb

Try this exotic recipe

Preparation :

1. Peel, pit and cut the mango into pieces.
2. Cut the rhubarb stalks into pieces.
3. In a saucepan, put the mango pieces and 100 ml of water. Cook them over medium heat for 12 minutes.
4. Add the rhubarb pieces and continue cooking over medium heat for 10 minutes. Stir from time to time.
5. Let the mixture cool at room temperature for about 10 minutes, pour it into the blender and mix.
6. Transfer the compote into jars, close them and refrigerate overnight before tasting.

Mango adds a sweetness and taste like no other

Red berries are sweet enough