Submitted by: Marci Blubaugh
Prep Time: 10 Minutes
Cook Time: 3 Hours
Servings: 1
This is a way to use rhubarb to spread on toast or put on top of your favorite legal treat.
1/2 c. rhubarb, fresh, organic
2 c. water
1 dsh. stevia
1 sml. red apple
Cut up the rhubarb into small pieces. Put them all in the crockpot with just enough water to not let it burn or go dry. Add a couple of small pieces of apple without the peel. Cook until rhubarb is soft. Leave it chunky, mash with a potato masher, or puree it. Sweeten with stevia to taste. Move to a jar and store in the refrigerator.
This can be doubled, tripled, quadrupled, etc. to make larger batches of rhubarb spread.
This tastes great spread on half a piece of sprouted grain toast.
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