Rhubarb

Cooked up a big batch of rhubarb today - about 25 or 30 sticks. Topped and tailed, and then chopped into 1" pieces, into a pan with about 4 Tbsp sweetener and then simmered until they stewed down(I like mine with lumpy bits in). When it's cold, I'll put it in small plastic containers and freeze it.

I'll probably have it with vanilla dessert, which is like custard.

Yum!