Gluten-Free, No Sugar Added, Paleo Optional, Primal, Vegan, Nut-Free
Gluten-Free Rhubarb Syrup Recipe
Gluten-Free Rhubarb Syrup Recipe
This gluten-free Rhubarb Syrup for Pancakes is as delicious as it is pretty. Make sure you choose rhubarb that is red rather than green. There really isn't much of a taste difference, but red rhubarb makes a much prettier sauce. You will also want to discard the leaves as they can be poisonous. Now for my secret. If you make a thinner consistency syrup, you can also use it salad dressings, cocktails, and more. A thicker syrup also makes a great topping for ice cream.
Author: Deena Segal
Recipe type: Gluten-Free, No Sugar Added, Paleo Optional, Primal, Vegan, Nut-Free
Serves: 8
Prep time:
Cook time:
Total time:
Ingredients
- 8 cups rhubarb -- chopped
- 12 cups water
- 1 cup granular Swerve
- Up to 1 teaspoon Thick It Up (optional)
Instructions
- Boil the chopped rhubarb and water until the rhubarb is very soft. Strain.
- Combine 1 cup of the juice with the Swerve sweetener and bring to boil, then simmer over low heat to allow it to thicken.
- You may add ½-1 teaspoon of Thick it Up if you prefer a thicker consistency.
Nutrition Information
Serving size: 2 Tablespoons Calories: 205 Fat: 2g (15 Calories from Fat) Trans fat: 0g Carbohydrates: 44g Sugar: 0g Sodium: 125mg Fiber: 18g Protein: 9g
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