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!
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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.
Consider using this rhubarb sauce to make a healthy Rhubarb Yogurt Parfait, using Sugar Free/Fat Free Yogurt!
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