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prep time
18 min
cook time
6 min
ready time
24 min
Keto Rhubarb Syllabub
A deliciously light dessert, this syllabub combines fluffy cinnamon and ginger whipped cream with sweet and tart rhubarb.
Quick and easy to pull together, this is a great mid-week post dinner treat!
Net Carbs
3.2 g
Fiber
1 g
Total Carbs
10.3 g
Protein
2.1 g
Fats
21.6 g
218 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Rhubarb
1-½ cup, diced
Heavy Whipping Cream
1 cup
100% Pure Erythritol by Now
1 tablespoon
Cinnamon, Ground
0.5 teaspoon
Water
½ cup
Ginger, Ground
0.5 teaspoon
Vanilla Extract
0.5 teaspoon
100% Pure Erythritol by Now
1 tablespoon
Recipe Steps
steps 7
24 min
Step 1
Add ¼ cup of erythritol to a food processor and blend on a high-speed setting until powdered – about 4/5 minutes. Set aside.Step 2
Whilst the erythritol is blending, add the diced rhubarb to a small pan with the water and remaining erythritol. Bring the mixture to a boil and stir to combine, then reduce to a simmer for 3-5 minutes, until the rhubarb is soft.Step 3
Strain the water from the rhubarb and mash the fruit lightly with a fork. Set aside to cool.Step 4
Add the powdered erythritol, whipping cream, cinnamon, ginger and vanilla to the bowl of a stand mixer.Step 5
Using a whisk attachment, whisk on a high-speed setting until the cream begins to thicken- this may take a couple of minutes. As it starts to thicken, reduce the speed and continue to whisk, forming thick and fluffy peaks.Step 6
Divide the mashed rhubarb mixture in half and carefully fold one half through the whipped cream.Step 7
With the remaining half, add a heaped teaspoon to the base of a ramekin or serving glass. Divide the cream and rhubarb mixture evenly between the 4 serving vessels and then top each with the remaining rhubarb. Serve immediately or chill a little before serving.
