Rhubarb Pancake Syrup

Ingredients:
8 cups rhubarb, chopped
12 cups water
1 cup Splenda
1 tablespoon sugar, optional

Directions:
Boil the rhubarb and water until the rhubarb is very soft. Strain.

Combine 1-cup of the juice with the artificial sweetener and bring to boil, then simmer over low heat to allow it to thicken.

Add sugar if using.

Nutritional information for whole recipe:
Calories: 205
Fat: 2g
Carbohydrates: 44g
Cholesterol: 0mg
Sodium: 125mg
Fiber: 18g
Protein: 9g
Diabetic Exchanges:  3 Fruit