Makes: 3 cups
note: Rhubarb is an unsung low-carb hero, clocking in at under 4 net carb grams per cup. This compote is great on meats such as chicken or pork and as a great filling for crepes or for topping pancakes.
1 ½ pounds fresh rhubarb stalks, ends trimmed, chopped into ½-inch pieces (about 5 cups)
¼ cup water
2 ½ tablespoons chia seed
1 ½ tablespoons Virtue Sweetener
1 piece (1 inch) fresh peeled ginger, finely grated
In a saucepan, bring rhubarb and water to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer while still stirring occasionally until rhubarb has broken down into smaller tender chunks (about 5 minutes). Remove from heat and transfer to a bowl. Mix in chia seeds. Wait about 20 minutes. Stir in sweetener and ginger. Cover and chill until cold.
Serve over a savory grilled or roasted white meat OR as a sweet topping for wheat-free pancakes, crepes, waffles and low-carb vanilla ice cream.