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Keto Stewed Rhubarb

This keto stewed rhubarb recipe is the perfect way to enjoy the tart-sweet taste of rhubarb without all the sugar.

It’s a recipe for low-carb stewed rhubarb that uses just three ingredients and can be made with fresh or frozen rhubarb.

With only 2.5 net carbs per 1/4 cup serving, it’s a good option for when you want a delicious dessert. 

Sugar-free rhubarb compote is a great keto recipe sauce that allows you to balance the tartness of the rhubarb by using a keto sweetener that can be used to top your favorite desserts, like low carb ice cream and low carb cakes.

This sauce is a favorite keto rhubarb recipe in our rhubarb fan home! It’s so easy to whip up a batch since it takes 20 minutes total time for a lovely dessert topping.

So the next time you’re wondering what to do with all that rhubarb, simply add some chopped rhubarb to a small pot with some sugar substitute, water, and flavoring of choice.

Then just cook until tender for a versatile sauce or topping that thickens naturally and doesn’t even need xanthan gum!

Be sure to check out our entire collection of keto rhubarb recipes for more delicious options!

 

 

Keto Stewed Rhubarb

Keto Stewed Rhubarb Sauce

Keto Stewed Rhubarb Sauce

Stewed rhubarb is a great low carb recipe for those cooking fresh rhubarb for the first time. It’s a quick and easy rhubarb sauce that just requires cooking the rhubarb slices in a combination of water and your favorite sugar-free sweetener. 

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The addition of a cinnamon stick is totally optional and can be left out completely or replaced with a teaspoon of either orange, lemon, or vanilla extract. Or even your choice of citrus zest. 

The taste of this sauce is slightly sweet with a little tartness.  It’s a rhubarb recipe that will take you less than 20 minutes to make from start to finish.

The key to making this dish is to cook the rhubarb slowly so that it breaks down and becomes soft. This process allows the natural tanginess of the rhubarb to come out, while also intensifying the natural sweetness.

Stewed keto rhubarb makes a great topping for many desserts including pancakes or waffles! I’ve also been known to just have a tablespoon after dinner as a quick dessert.

Optional Add-in

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It’s a well-known fact that the flavors of rhubarb and strawberries go together beautifully. If you want a rhubarb-strawberry sauce, just add 1/2 cup of sliced strawberries while cooking the rhubarb. 

A little strawberry adds tons of flavor and by adding strawberries you create a sugar free strawberry rhubarb jam!  That you can then enjoy on your favorite low carb bread

Stewed Rhubarb Ingredients

keto stewed rhubarb compote in small jars

keto stewed rhubarb compote in small jars

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The following are the three ingredients you’ll need. Note that the full printable recipe card is at the bottom of the page.

The great news is that it can be stored in the fridge in a mason jar for quick access.

I love that it can be easily customized by adding your favorite spices and flavorings. I added half a cinnamon stick to the pot of simmering rhubarb but you can opt to add orange or lemon peel instead.

Do You Need To Peel Rhubarb Before Stewing?

To prepare the rhubarb for stewing, trim off the top and bottom of the rhubarb and chop it into one-inch pieces. 

There is no need to peel rhubarb that is in peak season, but late in the summer rhubarb stalks can get tougher and could benefit from being peeled before stewing.

How To Make Keto Stewed Rhubarb Sauce

Making this rhubarb compote is super easy. To make this recipe, wash the rhubarb stalks and slice them into 1/4 inch pieces. Remember to discard any rhubarb leaves and not use the tough end of the rhubarb.

Then in a small pot, combine the sugar substitute, water, and 1/2 a cinnamon stick or your choice of flavorings and bring to a low boil over medium heat.

Be sure to stir occasionally while it simmers to ensure all the sugar has dissolved.

Then add the rhubarb slices and reduce the heat to a low to simmer and cook until rhubarb is tender but still crisp, for about 15 minutes, or until the rhubarb pieces start to break down and the sauce begins to thicken. 

Once cooled, store in a covered container in the fridge for up to a week or up to two months in the freezer.

Next, remove the cinnamon stick before allowing it to cool down completely. Then add the rhubarb compote to an airtight container once it has cooled for about one week in the refrigerator.

You can also freeze this sauce either in a freezer bag or an airtight container for up to two months.

fresh rhubarb on a wooden board

fresh rhubarb on a wooden board

Stewing Rhubarb Tips

This easy 3-ingredient low-carb recipe is a great way to use up any beautiful stalks of rhubarb.

It’s important to keep in mind that the cooking time will vary between the type of rhubarb you are using and how ripe it is.

The cooking time is simply a guide.

Keep in mind that the longer you cook the rhubarb the more the rhubarb will break down and make for a thicker sauce. If you want to keep more of the rhubarb pieces intact, you will need to stop cooking as soon as it’s fork-tender.

Depending on the ripeness and type of rhubarb you use will determine how sweet it is naturally. Once the sauce is cooked you can taste and adjust the sweetener by adding a teaspoon at a time if your rhubarb is not as sweet as you prefer.

Can I Stew Frozen Rhubarb

Yes, you can make this rhubarb compote with frozen rhubarb. The best part is that you won’t even need to thaw the rhubarb before cooking. 

You can make this rhubarb sauce with frozen slices of rhubarb. The rhubarb would have to be frozen in slices. Just keep in mind, that you will just need to cook a little longer to give time for the rhubarb to thaw completely and cook down.

Best Sugar-Substitutes For Sugar-Free Stewed Rhubarb

keto stewed rhubarb sauce

keto stewed rhubarb sauce

To make this delicious rhubarb sauce, you can use your sweetener of choice, but it needs to be sugar-free in order for this to be considered keto-friendly. 

My top pick is a monk fruit erythritol blend for best results. My personal favorite is Lakanto’s brand. 

I also use Swerve an erythritol sugar substitute with great success.

You could also use the stevia and erythritol-based brand like Pyure for most of my baked goods. However, if using Pyure you will want to use half the amount called for in this recipe since it’s a much sweeter choice. 

Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda or a generic brand of the same. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.

More Keto Rhubarb Recipes To Try!

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I sure hope you will make this keto-friendly rhubarb compote a try. 

Please remember to tag us on Instagram and Facebook with your pictures if you decide to make it. I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.

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In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

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keto rhubarb compote served in s clear dessert dish

Keto Stewed Rhubarb

Yield: 5
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This recipe for keto stewed rhubarb uses just three ingredients and can be made with fresh or frozen rhubarb. Perfect as a delicious sauce that can be used to top your favorite desserts and cakes.

Ingredients

  • 1 pound of fresh rhubarb sliced into 1/4 inch pieces (about 3 cups) (Refer to notes for using frozen rhubarb)
  • 1/3 cup of granulated sugar substitute
  • 1/4 cup of water
  • 1/2 cinnamon stick (optional)

Instructions

  1. Wash the rhubarb stalks and slice them into 1/4 inch pieces. Remember to discard any leaves and not use the tough end of the rhubarb.
  2. In a small pot combine the sugar substitute, water, and 1/2 a cinnamon stick and bring to a low boil over medium heat. Stir while it cooks to ensure all the sugar has dissolved. Add the rhubarb slices and bring the sauce to a low boil uncovered.
  3. Reduce the heat to a simmer and cook until rhubarb is tender but still crisp, for about 15 minutes, or until the rhubarb pieces start to break down and the sauce begins to thicken. Stir occasionally while the sauce cooks. Remove the cinnamon stick before allowing it to cool down completely. Then add the rhubarb compote to an airtight container.
  4. Note that you can serve this sauce warm or cold.
  5. Store in an airtight container once it has cooled for about one week in the refrigerator. You can also freeze this sauce either in a freezer bag or an airtight container for up to 2 months.

Notes

Using Frozen Rhubarb

You can make this rhubarb compote sauce with frozen slices of rhubarb. You will just need to cook a little longer to give time for the rhubarb to thaw completely and cook down. Keep in mind, that the rhubarb stalks would have had to be frozen in slices to use in this recipe.

NOTE: It's important to keep in mind that the cooking time will vary between the type of rhubarb you are using and how ripe it is. The cooking time is simply a guide. Keep in mind that the longer you cook the rhubarb the more the rhubarb will break down and make for a thicker sauce. If you want to keep more of the rhubarb pieces intact, you will need to stop cooking as soon as it's fork-tender.

NOTE: Depending on the ripeness and type of rhubarb you use will determine how sweet it is naturally. Once the sauce is cooked you can taste and adjust the sweetener by adding a teaspoon at a time if your rhubarb is not as sweet as you prefer.

NOTE: You can leave out the cinnamon stick entirely or swap out for a teaspoon of your choice of vanilla, orange, or lemon extract. You can alternatively add a one-inch piece of lemon or orange peel.

NOTE: The flavors of rhubarb and strawberries go together beautifully. If you want a rhubarb-strawberry sauce, simply add 1/2 cup of sliced strawberries while cooking the rhubarb. 

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 20Total Fat: 0.2gCarbohydrates: 4.1gNet Carbohydrates: 2.5gFiber: 1.6gSugar: 1gProtein: 0.8g

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