Sweet, tangy, and oh-so-delicious – rhubarb has been a beloved ingredient in many classic dishes and desserts. But what if I told you there was a way to enjoy its unique flavor without all the added sugar? That’s right, I’m talking about sugar-free rhubarb syrup. This versatile and flavorful addition to your kitchen pantry is taking the culinary world by storm. In this article, we will dive into the world of sugar-free rhubarb syrup, exploring its benefits and sharing some creative ways to use it in your cooking and baking. Get ready to tantalize your taste buds and take your dishes to the next level, without all the guilt.

How to Make Sugar Free Rhubarb Syrup

Some may think that rhubarb isn’t for them. I have to admit I was one of those people. I’m not one for food that tastes sour or tart. This Sugar Free Rhubarb Syrup has changed my mind. A generous drizzle of this Sugar Free Rhubarb Syrup over sugar free ice cream and you’re in for a tasty treat! Perfect for anyone watching their sugar intake.

SUGAR-FREE RHUBARB SYRUP INGREDIENTS LIST-full printable recipe below in recipe card

• 7 cups rhubarb, chopped
• 3 cups water
• 2 cups Swerve sugar replacement
• cheesecloth

SUGAR FREE SYRUP INSTRUCTIONS

1. Remove rhubarb leaves, add the chopped rhubarb and water to a medium saucepan.
2. Bring to a boil, turn down heat to a simmer.
3. Cook until tender (about 10 minutes).
4. Line a fine sieve with cheesecloth, place in a large bowl.
5. Pour the liquid and pulp into the lined sieve.
6. Using the back of a spoon press out all the liquid. If possible squeeze extra juice from the cheesecloth bag with the pulp.
7. Add enough water to the strained juice to measure 4 cups.
8. Pour back into pot, add sugar (Swerve).
9. Bring to a boil covered until the sugar has dissolved.
10. Reduce heat and simmer uncovered (about 8 minutes).
11. Pour into a container with a tight fitting lid and refrigerator up to a month.

What is Rhubarb and What Does it Taste Like?

Rhubarb is like the red version of green celery. Some say that rhubarb is a fruit because of it’s sour, tart taste. But in reality it is in fact a vegetable even though we treat it like a fruit in being used for jams, jellies, compotes, pies and more. COOL! A vegetable that tastes like a fruit! Homemade rhubarb syrup has the perfect blend of sweet and sour.

HOW TO USE SUGAR FREE RHUBARB SIMPLE SYRUP

Making your own homemade skinny syrups fantastic way of allowing you to enjoy all the delicious syrup flavors without the high calories. Enjoy fresh cold drinks with a fruity zing during the hot days of summer.

• VANILLA ICE CREAM SYRUP
• MILKSHAKE
• ICED TEA
• ICE WATER
• PANCAKES, WAFFLES, OR FRENCH TOAST
• MIXED DRINKS OR SUGAR-FREE COCKTAIL
• PARTY PUNCH
• FLAVOUR FRAPPES
• RHUBARB LEMONADE
• COFFEE

WHAT SUGAR REPLACEMENT WORKS BEST FOR MAKING SYRUPS?

Granulated sweetener of choice– I highly recommend allulose (Splenda), as it dissolves exactly as sugar does. However, if you don’t have any on hand, erythritol found in Monk fruit sweetener, Truvia, and Swerve,  can also be used.

I DON’T LIKE SUGAR SUBSTITUTES CAN I USE REGULAR WHITE SUGAR?

Yes you can use granulated sugar instead of sugar substitutes. When measuring the sugar to replace allulose or erythritol, use the same measurements as directed in the recipe. Example: 1 cup sugar substitute=1 cup granulated white sugar.

How to Store this Easy Syrup Recipe

Pour this cooled easy rhubarb recipe into a jar with a tight fitting lid (like a mason jar) Store in the refrigerator.

MORE SYRUP RECIPES

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