This recipe uses Splenda no-calorie sweetener.


3 cups sliced fresh or frozen rhubarb

Sugar substitute equivalent to 1/2 cup sugar

1/4 cup water

1/8 teaspoon ground nutmeg

1/4 teaspoon vanilla extract


In a saucepan, combine the rhubarb, sugar substitute, water and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Remove from the heat; stir in vanilla. Serve warm or cold.

Yield: 5 servings.


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