Fruits and Vegetables

Canned Rhubarb

(Makes 4 pints)

7 pounds fresh rhubarb
2 2/3 cups water
1/2 cup Sweet 'N Low
1 teaspoon ground cinnamon

Wash and trim rhubarb, and cut into 1-inch pieces. Bring water to a boil in a large pot. Add rhubarb and cook, stirring frequently, until rhubarb is tender, about 5-7 minutes. Add Sweet 'N Low and cinnamon and stir until blended. Spoon into 4 hot, sterilized pint jars. Seal, following manufacturer's directions. Process 10 minutes in boiling water bath. Cool before storing.

Per cup

: 60 Calories