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This tangy spread is easy to make and tastes especially good on hot, buttered cinnamon toast. The recipe makes enough to have on hand well beyond the growing season. —Betty Nyenhuis, Oostburg, Wisconsin
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 94 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.
Originally published as Orange Rhubarb Spread in Taste of Home April/May 2006, p29
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Reviewed on Jul. 14, 2011 by LeslieH
I, too made the recipe with Splenda. The spread is not thick like jam, but more of a thick sauce. A nice spread for toast, but better on vanilla ice cream.
Reviewed on May. 03, 2010 by MaryThompson
Always looking for something different with rhubarb. Good taste, made mine with splenda, set up really nice. Didn't turn out as orange in color as the picture, mine was more green that orange.
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