You can still enjoy the sweet and sour taste of rhubarb jam without adding any extra sugar. People who are on a keto or sugar-free diet will love this low-carb version.
Ingredients: 4 cups chopped rhubarb. 1 cup powdered erythritol or preferred low-carb sweetener. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1/4 teaspoon xanthan gum optional, for thickening.
Instructions: Put chopped rhubarb, powdered erythritol, and lemon juice in a saucepan. Over medium heat, stir the mixture every so often for about 15 to 20 minutes, or until the rhubarb breaks down and the sauce thickens. Now take it off the heat and mix in the vanilla extract. If you want, you can sprinkle xanthan gum over the jam and mix it well. This is going to help the jam get even thicker. Before putting the jam in jars or other containers, let it cool down. You can keep it in the fridge for up to two weeks.
Prep Time: 10 minutes
Cook Time: 20 minutes
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