Rhu-Berry Compote

Ingredients

• 1/4 cup low-calorie orange juice or low-calorie Sunny Delight orange drink
• 1 cup Splenda granular
• 1/2 lb rhubarb, chopped
• 2 cups assorted fresh berries
• 1 teaspoon sugar-free orange extract or sugar-free lemon extract

Directions

1. 1

   Stir together orange drink and Splenda until it dissolves in a saucepan.

2. 2

   Add rhubarb to pan and cook for 7-8 minutes or until rhubarb becomes tender.

3. 3

   Stir in berries and cook 1-2 minutes more, or until berries start to stain sauce red.

4. 4

   Stir in orange extract and remove from heat.

5. 5

   Serve over low carb ice cream (or topped with sugar free whipped cream).