Rhubarb Spread

5 Calories Surprise Me!

Nutrition Facts

Serving Size: 1 Tablespoon Servings Per Recipe: 64
Amount Per Serving
Calories5Total Fat0g
Saturated Fat0gSodium0mg
Total Carbs1gDietary Fiber0g


  • 2 ½ cups water, divided
  • 3 pints frozen unsweetened rhubarb, thawed (about 1 ½ 20-ounce bags)
  • 2 envelopes unflavored gelatin
  • ¼ cup Sweet'N Low zero calorie sweetener


Heat 1 ½ 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.