Stewed Rhubarb Recipe - Cooking Index
Stewed Rhubarb Recipe - Cooking Index
| 1 lb | 454g / 16oz | Diced rhubarb |
| 1/4 cup | 59ml | Water |
| Sugar substitute equal to 6 tbspns sugar |
Place diced rhubarb and water in a deep saucepan. Cover and bring to a boil; turn heat down and simmer gently until rhubarb is very tender, about 10 minutes, stirring occasionally.
Remove from heat, add sweetener, and mix well. (The amount of artificial sweetener required is largely dependent upon the acidity or 'sour' taste of the rhubarb you use. Taste and adjust amount of sweetener accordingly.) Turn into a pint jar. Cover and store in refrigerator.
This recipe yields 4 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1/2 Fruit.
Nutrition Facts: Carbohydrates 8g; Protein 1g; Fat 0g; Calories 31; Fiber 1.9g; Sodium 2mg; Cholesterol 0mg.
Note: Low-sodium diets: This recipe is excellent.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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