Low Carb - Rhubarb Compote Recipe

Makes about 4 cups

Ingredients:

2 lbs. fresh young rhubarb with pink stems
1/4 cup water
liquid sweetener to equal 1 1/2 cups

Instructions:

Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch chunks. Place in a non-corrodible saucepan with the water. Cover and set over low heat. Stew gently for at least an hour. Remove from the heat and pour into a bowl. Let cool and add the sweetener. Cover and refrigerate.