INGREDIENTS:
9 oz young rhubarb, trimmed and cut into ¾ inch pieces
5 oz splenda
DIRECTIONS:
Cook the rhubarb with the Splenda in a covered pan over medium heat, stirring occasionally until soft, about 10 minutes. Tip into a strainer set over a bowl, then return the juice to the pan and simmer until reduced by half and thickened. Stir back into the rhubarb and leave to cool.
1. Serve layered with IP vanilla pudding (1 tsp high quality vanilla, 4 oz water)
2. Serve with pavlova recipe (see Eton Mess recipe)
3. Serve with IP crepes or pancakes
