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SpreadTopping - Rhubarb Spread

Source of Recipe

from sweet n low com


List of Ingredients

1 1/2 c. + 1 c. water, divided
3 pints rhubarb, (or frozen, unsweetened, thawed, about 1 1/2 20oz. bags)
2 envelopes unflavored gelatin
1/4 c. Splenda/Sugar Twin sugar substitute, or Sweet n Low


Recipe

Heat the 1 1/2 c. of water to boiling in a large pot or dutch oven.
Add the rhubarb.
Reduce the heat, and simmer for 10 - 15 minutes, stirring often, until very soft. Remove from heat.
In another saucepan, add the remaining 1 c. water and sprinkle the gelatin over top. Let stand for 1 minute.
Heat over a low heat for 1 minute or until gelatin is completely dissolved.
Add the gelatin mixture and sugar substitute to the rhubarb and mix well.
Spoon into 4 hot, sterilized, 8oz. jars. Seal and hot water bath for 5 minutes.
Can also freeze, if desired, after cooling.

If made with Sweet n Low--it only provides the sweetening and not the
preserving qualities. Jams and spreads made with Sweet n Low must be
refrigerated and used within 2 weeks if not frozen.

No nutritional information available on this.