Low Carb Rhubarb Jam Recipe
Servings: 1 cup (approximately)
Calories:
Ingredients
- 2 cups rhubarb, thinly sliced (about 2 medium/large stalks)
- 1 cup water
- 1/4 cup erythritol
- 1/4 tsp. ground cinnamon
- 1 tsp. bourbon vanilla extract (regular vanilla works too)
Instructions
- Place all ingredients into a pot.
- Bring to a boil.
- Reduce heat to a simmer and cook the liquid down by about three fourths.
- When it's done, you won't see much liquid left. Just the rhubarb. It will thicken up when chilled.
- Transfer to a food-safe container and chill in the fridge until ready to use.
- Note that you will want to warm this up again to serve it. Particularly if you use erythritol. If you intend to use it more like jam, I recommend a different low carb sweetener of your choosing to replace the erythritol completely.