Sugar-Free Strawberry Rhubarb Sauce
This Sugar-Free Strawberry Rhubarb Sauce is my favourite topping for ice cream, pancakes and yogurt. With delicious yet healthy and low-calorie treats like this, you can make progress towards your goals and have dessert everyday!
Rhubarb is high in fiber, low in calories and its tasty tang complements the sweetness of strawberries. This is the perfect way to use up that rhubarb this spring!
8 ingredients · 20 minutes · 10-12 servings
Directions
Pour the berries into a pot over medium heat.
Once they start to cook down, add in the rhubarb and mix well.
While the mixture continues to cook down, squeeze the lemon into a small bowl. Add in your arrowroot flour, stevia, vanilla & cinnamon and mix well with a small whisk.
Once the mixture gets saucy, shut off the heat, pour in your lemon mixture & stir well. Add pinch of salt and mix again.
That’s it! Store in the fridge and serve over oatmeal, yogurt, pancakes, muffins – anything you’d eat with syrup, jam or berries!
Ingredients
3 cups of fresh or frozen berries
2 cups rhubarb, diced, fresh or frozen
1/2 lemon
1 1/2 tbsp arrowroot flour
1/2 tsp cinnamon
1/2 tsp stevia powder (to taste)
1 tsp vanilla extract (optional)
pinch of sea salt
Notes
Leftovers - Store in an airtight container in the fridge for up to 1 week.
Berries - Use any variety.
No Stevia? - Use honey or maple syrup to taste.
