500g rhubarb, trimmed, washed and cut into 1 inch pieces
2tbsp cold water
Splenda to taste
Place the rhubarb in a saucepan and add the water. Cover and cook on a medium heat.
When it is simmering well, begin adding the splenda a tbsp at a time. Test the flavour for sweetness, as rhubarb is at its best when it is tart and not over-sweet.
Serve with a generous dollop of cool marscapone cheese. It’s creamy sweetness is the perfect foil for the tart rhubarb.
Fresh from the garden this afternoon, then cooked and eaten by 6.30pm!
For other posts in this category please click on the link in pink at the top of the page.