Rhubarb and strawberry compote
A source of vitamins C and K, antioxidants, and fiber, this compote has a refreshing taste and low sugar content thanks to erythritol, making it an excellent option for maintaining health.
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.
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