If you are blessed with your own – or a neighbor’s! – rhubarb plant you’ll need something to do with it. How ’bout this ruby deliciousness?!
Double or triple it, if you can…stick it in your freezer for summer all year long.
PS – if you don’t have any strawberries, just use another cup of rhubarb. Either way, it’s beyond yum!
3 rounded cups finely diced rhubarb
1 cup chopped strawberries (or about 10 frozen)
1/2 – 1 cup Splenda Granular OR Whey Low Granular (adjust to how tart/sweet you like it)
Zest and juice of 1/2 fresh lemon
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
In a saucepan, over medium heat, combine the rhubarb, strawberries, Splenda, lemon zest/juice, cinnamon, nutmeg, and salt. Bring to a boil, uncovered, stirring occasionally. Reduce heat to low and simmer for 20-25 minutes or until fruit is soft and mixture is thickened. Remove from heat and stir in vanilla. Makes approx 2 cups. Serving size approx 1/4 cup.
Per Serving: Calories 20; Protein 1 g; Fat 0 g; NET Carbs 4 g; (Fiber 1 g); Sugar 2 g, Sodium 2 mg