Place Rhubarb, Apple, Splenda, Vanilla and Cinnamon in a large deep non-stick frypan.
Add the juice and finely grated zest of the lemons along with the juice of the orange and just a little of it's zest.
Cook over a medium low heat, stirring occaisionally, until rhubarb turns to a thick sauce consistency and apple pieces are well softened.
Allow to cool until just warm and refridgerate until needed.
Serve warm on top of porridge for breakfast or topped with natural yoghurt as a dessert.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 8|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 401.4mg||11 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 19.8g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 97
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