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Compote de rhubarbe sans sucre - En-tete

Sugar-Free Rhubarb Compote

This rhubarb compote with erythritol has a meltingly soft texture and a slightly tart flavor, with the juice collected separately.
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Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Course: Dessert
Cuisine: French
Servings: 500 grams
Author: Marc Winer

Ingredients

  • 500 g rhubarb cleaned
  • 3 tablespoons erythritol powdered, or granulated erythritol
  • 3 tablespoons water

Procédé

Purée

  • Wash the rhubarb and cut it into pieces.
    500 g rhubarb
  • Place in the saucepan with the water and erythritol.
    3 tablespoons erythritol, 3 tablespoons water
  • Cook for 10 minutes, stirring constantly.
  • You will now have a fairly wet purée.

Compote and Juice

  • For a slightly thicker consistency, strain the rhubarb through a sieve. This leaves about 300 grams of rhubarb compote.
  • Collect the liquid. You will have about 200 ml.

Notes

Using powdered erythritol reduces the risk of it recrystallizing (into small grains) as it cools.
Equipment: small saucepan, sieve and bowl.
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