Add rhubarb to saucepan and cook on medium low heat till tender.
Add jello and splenda, mix well cook 2 minutes more.
Refrigerate till cooled and thickened.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (104g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3mg||0 %|
|Potassium 220.7mg||6 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 27.3g|
|Protein 0.7g||1 %|
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Calories per serving: 109
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