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Jicama in Rhubarb Sauce

Ingredients:

4-5 stalks rhubarb

1 medium to large jicama

2 T lemon juice

4 T sugarfree syrup (I used raspberry), or Splenda, to taste

 

Preparation:

Peel jicama and chop into bite-size pieces. Cut rhubarb into 1" chunks. Cook rhubarb, lemon juice, and syrup over medium-high heat for about 10 minutes, or until rhubarb softens. Using a potato masher, mash the rhubarb lightly, leaving some chunks. Stir rhubarb mixture with jicama. Makes about five 1-cup servings.

Serves: 5

7.6 net carbs per cup

Submitted By: alicia713


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