Tuesday, July 17, 2007

Yummy, Diabetic-Friendly (and fake!) Strawberry Rhubarb Jam

My favourite new breakfast spread has come to me courtesy of a large and unkempt rhubarb plant that Andrew's parents have along the side of their house. Knowing that his mother is a diabetic, my soon-to-be stepfather is diabetic, my mother is dieting before the wedding and I have blood sugar spikes like nobody's business as well as a nasty fat intolerance, the obvious strawberry-rhubarb pie (which I adore, by the way) was simply not practical.

This led to me scouring the internet for tasty and fairly healthy rhubarb recipes. After sifting through piles of cakes, pies and tarts, I finally stumbled upon one for Strawberry-Rhubarb Jam. Aha! I thought. This might work! Jam is good, the diabetics and I can utilize portion control and the glut of rhubarb can be used up! As I read through the recipe, I realized that I was in even more luck than I previously thought. No strawberries required, and I could use up a good ol' package of Sugar-Free Jell-O that had moved houses with us some months before. A few ingredient substitutions and one day later I had my very own (almost) calorie-free jam!

The original recipe is from http://www.allrecipes.com/, but I have modified it to be more diabetic- and diet-friendly for the family. I love it in an omelette sandwich in the morning! Yes, I know it's weird, but pssshhhhht.

Rhubarb-Strawberry Jam
4 cups chopped fresh or frozen rhubarb
1 1/2 cups Splenda granular
3/4 cup water
1 small package Sugar-Free strawberry or raspberry Jell-O (4-serving size)
2 tsp lemon juice

  1. In a large saucepan or stockpot, stir together the fresh rhubarb and Splenda. Cover, and let stand overnight.
  2. Bring the rhubarb, Splenda and water to a boil over medium heat.
  3. Simmer, stirring, for 15 minutes.
  4. Remove from heat, and stir in Jell-O powder and lemon juice.
  5. Keep refrigerated.


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