Keto Rhubarb Compote Recipe
A tangy and sweet keto rhubarb compote made with fresh rhubarb and strawberries. Perfect for low sugar diets, gluten-free, and diabetic-friendly. Easy to make and great as a topping or spread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 3 cups 1x
- Category: Sauce / Spread / Dessert Topping
- Method: Stovetop Simmering
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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4 cups fresh rhubarb, chopped
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2 cups fresh strawberries, chopped
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½ cup water
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1 tablespoon lemon juice
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½ cup erythritol or preferred keto sweetener (adjust to taste)
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1 teaspoon vanilla extract (optional)
Instructions
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Wash and chop rhubarb and strawberries into small pieces.
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In a medium saucepan, combine rhubarb, strawberries, water, and lemon juice.
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Cook over medium heat until fruit starts to soften, about 5 minutes.
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Add erythritol or sweetener and stir well.
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Let simmer gently for 10-15 minutes, stirring occasionally, until thickened.
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Remove from heat and stir in vanilla extract if using.
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Allow to cool before serving or storing.
Notes
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Adjust sweetness based on your taste and keto needs.
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Can be stored in the fridge for up to one week or frozen for longer.
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Use as a topping for pancakes, yogurt, keto bread, or as a jam substitute.
Nutrition
- Serving Size: ¼ cup (about 60g)
- Calories: 35 kcal Sugar: 3g (natural from fruit, no added sugar) Sodium: 2 mg Fat: 0g Saturated Fat: 0g Unsaturated Fat: 0g Trans Fat: 0g Carbohydrates: 7g Fiber: 2g Protein: 0.5g Cholesterol: 0mg
Find it online: https://www.wellnesswarrior.org/keto-rhubarb-compote/