This Sugar Free Rhubarb Slow Cooker Sauce /Compote Recipe makes a delicious topping in the crockpot for puddings, ice cream, or a yogurt parfait dessert with rhubarb for Diabetics and Dieters!
You can use fresh OR frozen rhubarb from your freezer for this recipe.
If you are using frozen rhubarb, thaw it on the kitchen counter the evening before, in a sieve, over a bowl, and discard all except for 1/4 cup of the excess liquid.
If you have a lot of rhubarb left-over from last season's harvest, here is a great recipe idea to use the frozen rhubarb and make room for this year's rhubarb harvest!
8 cups chopped fresh or freezer rhubarb, thawed, (about 1" size pieces)
1/2 cup water, if using thawed rhubarb use only 1/4 cup (of the excess liquid)
1 cup Sugar Substitue (Example: "Splenda" or "Sugar Twin")
1 pkg (4 serving size) Sugar Free Flavoured Gelatin (Example: "Jello")
In a slow cooker or a crockpot combine all the above ingredients and stir gently to combine.
Cover and cook on low or medium for about 5 hours.
Remove lid, turn off heat, and stir gently to a smooth consistency.
Serve warm or cold.
Store left-overs in the refrigerator.
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