Keto Rhubarb Compote with Whipped Cream Recipe
Cook Time: 20 Minutes
Phase: Phase 1
2 stalk Rhubarb
1 fl oz Water
4 teaspoon Sucralose Based Sweetener (Sugar Substitute)
0 1/2 cup Heavy Cream
- Dice the rhubarb into 1-inch pieces and place in a sauce pan with water and 3 tsp granular sugar substitute. Heat over medium-high heat for about 15-20 minutes until it has softened and broken down into a thick mixture. Remove from pan and set aside to cool.
- Whip the cold cream with the remaining 1 tsp of granular sugar substitute into stiff peaks.
- Divide the whipped cream into serving bowls and serve with the cooled compote over the top.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.