Serving Size: 1/2 cup
Ingredients
1 1/2 cups red rhubarb (1 or 2 stalks), cut into small pieces
1/4 cup water
1 Tbsp. lemon juice
1/4 cup Splenda granular or to taste
Preparation
1. Add the apple slices, rhubarb pieces into a heavy-bottomed sauce pan. Pour in the water and lemon juice. Heat on medium, stirring often. Cook until the apples and rhubarb are soft, about 35 minutes. Stir in the Splenda granular. Store in the refrigerator.
This recipe is from Diabetes Forecast Magazine online.
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