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.