Condiments

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.