Stewed Rhubarb with Vanilla Cream - from Tina MacDonald

Serves 2

2 cups fresh or frozen rhubarb in 1/2 inch slices
Scant 1/4 cup water
2 tablespoons Splenda, or to taste
1/2 cup whipping cream
1 tablespoon Splenda, or to taste
1 teaspoon vanilla

Place rhubarb and water in small pan. Bring to boil and turn heat to low. Simmer about 10 minutes, and stir in Splenda. Remove from heat and let cool. Meanwhile, whip cream, adding Splenda and vanilla. While rhubarb is still warm, divide into two dishes, and top with 1/4 cup of vanilla cream.

The rhubarb mixture is also delicious as a warm sundae topping for ice cream (lo-carb of course...)

Total calories 230 calories, 16.2 grams of carbohydrates
Per serving 115 calories, 8.1 grams of carbohydrates

NOTE - This can also be made with 1 cup of rhubarb and 1 cup sliced strawberries.