Combine rhubarb and Fructevia, Steviva Blend or 1 tsp. StevivaSweet! in a Dutch oven.

Grind oranges, including the peels, in a food processor; add to rhubarb mixture.

Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour.

Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. head space.

Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Sweetener Notes:  For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet!  If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Low Glycemic No Added Sugar Rhubarb Marmalade!


October 13, 2016

I paid a visit to the farmers market this weekend and ran across an amazing bunch of Rhubarb. So... I came up with the easy little recipe and shazam, it turned out perfectly. Check it out!

  • Prep: 1 hr 30 mins
  • Cook: 1 hr
  • Yields: 64 servings


6 cups chopped rhubarb

4 cups Fructevia, Steviva Blend, MonkSweet+ or 1 tsp. SteviaSweet!

2 medium oranges


Nutrition Facts

Serving Size1 pint
Sodium0 mg
Potassium40 mg
Protein0 g
Cholesterol0 mg
Sugar0 g
Total Fat0 g
Saturated Fat0 g
Polyunsaturated Fat0 g
Monounsaturated Fat0 g
Trans Fat0 g
Total Carbohydrates8 g
Dietary Fiber0 g

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