Rhubarb and strawberry compote

Wash the rhubarb (500 g) and cut the stalks into pieces of 1.5-2 cm. Wash the strawberries (300 g); frozen berries can be used without fully thawing.

Place the rhubarb and strawberries in a pot. Add erythritol (120 g), pour in water (3 l), bring to a boil, turn off the heat, cover with a lid, and let the compote cool.

The amount of erythritol can be slightly decreased or increased to taste.

Chill the compote and let it steep for 2-3 hours. Strain if desired and serve cold.

For strict keto, drink the compote in small portions of 150-200 ml, as some carbohydrates transfer to the drink from the strawberries and rhubarb.