Guest guest Posted November 7, 2002 Report Share Posted November 7, 2002 Sugar Free Rhubarb Spread (Makes 4 8-ounce jars) 2 1/2 cups water, divided 3 pints frozen unsweetened rhubarb, thawed (about 1 1/2 20-ounce bags) 2 envelopes unflavored gelatin 1/4 cup Sweet 'N Low® Heat 1 1/2 cups water to boiling in large pot or dutch oven. Add rhubarb, reduce heat, and simmer 10-15 minutes, stirring often, until very soft. Remove from heat. In separate saucepan, add remaining 1 cup water and sprinkle gelatin over top; let stand 1 minute. Heat over low heat 1 minute or until gelatin is completely dissolved. Add gelatin mixture and Sweet 'N Low to rhubarb and mix well. Spoon into 4 hot, sterilized, 8-ounce jars. Seal and allow to cool. Freeze. Thaw before serving. Keeps in refrigerator up to 2 weeks. Because Sweet 'N Low provides only the sweetening and not the preserving qualities of sugar, jams and spreads made with Sweet' N Low must be refrigerated and used within 2 weeks if not frozen. *********** My Special Thought To You: No Jesus-No Peace!--Know Jesus-Know Peace!! U2 on LAUNCH - Exclusive medley & videos from Greatest Hits CD Quote Link to comment Share on other sites More sharing options...
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