This can be used for a pie filling (it would make two), or as a side on its own. I also use it in my rhubarb raspberry cake… recipe coming. 🙂
If you are following THM, this would be a FP, so you can eat it with anything.
This makes a very thick, pie like filling. So, if you want it more runny, you could use less glucomannan.
Rhubarb Pie Filling
6 cups rhubarb, cut small
1 cup water
2 Tablespoons vanilla
3/4 cup Pyure
3/4 cup xylitol
1 1/2 Tablespoons glucomannan
1/8 teaspoon salt
Combine the cut rhubarb, water, salt and vanilla in a bowl. In a separate bowl combine the sweeteners and glucomannan. Combine these well. Then pour into the rhubarb and mix well.
Place into a sauce pan with a lid and cook on a very low heat on the stove top. Use a very low heat, or this will burn. This will take a while. Check it periodically, and very lightly turn/stir it ONLY if you need to, to prevent burning. Be careful not to over stir it so you do not have mush. It is done when the rhubarb is very soft and not crunchy at all. And it should have thickened nicely like a pie filling.