Rhubarb Compote

 
rhubarb low-carb recipes
rhubarb compote low-carb recipes
 

Note:  1/2 cup cooked = 1 cup Veggies.  
This recipe makes 8 1/2 cup servings which each count as 1 cup Veggies,. 

This is a Holiday staple because it makes for a great, Phase-1 dessert that actually counts as a Select Veggie! Bring lots because your family may scarf it up before you get some!

Some of us make this throughout phase 1 as a delicious way to eat your veggies as dessert every day.
  • 8 cups frozen rhubarb
    We use the frozen rhubarb from Fred Meyer - each bag is 4 cups. 
  • ¼-1/3 cup water
  • 1/4 tsp sea-salt (optional, but deepens flavor) 
  • 1 Jar of Walden Farms "Jelly."  Our favorites are Cranberry or Orange Marmalade (both of which are great for the Holidays). 
  • Enough Splenda (sucralose) to finish sweetening to taste
    (we like the Safeway brand squeeze bottle)
  • Cinnamon or Pumpkin Pie Spice (optional, but both enrich flavor a lot)

Place rhubarb and water into a sauce pan and cook over medium-hi heat until rhubarb disintegrates into a sauce or compote. Add Walden Farms jelly of your choice, cinnamon or spices, and additional sweetener to taste. Cool and serve warm or cold!