Combine all of the ingredients in a small saucepan and stir.

Place over high heat and bring to a boil.

Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes.

Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids.

Bring back to a boil and slowly add in the Xanthan Gum.

This will give this syrup a rich full body.

Let the syrup cool to room temperature, then transfer it to a resealable container and store in the refrigerator for up to 3 weeks.

Low Carb, Gluten Free, Low Glycemic, No Added Sugar, Diabetic Safe Rhubarb Simple Syrup


October 13, 2016

This is a very simple recipe that is perfect to add to ice tea, homemade soda, artisan cocktails, punch, fruit salads and even plain yogurt.

  • Prep: 20 mins
  • Cook: 25 mins


5 oz. rhubarb (washed and cut into 1/2-inch chunks)

1/2 cup Fructevia, Steviva Blend (or a tiny dash to taste of SteviaSweet)

1 1/4 cups water

1/8 tsp Xanthan Gum


Nutrition Facts

Serving Size1
Sodium0.4 g
Potassium0.20 g
Sugar1.3 g
Total Carbohydrates1.6 g

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