|Choices: Fruit 1|
|2||lb.||tart cooking apples, peeled, cored, and cut into quarters (scant 8 cups; try Jonagold, Northern Spy, or Gravenstein)|
|1 1/2||cups||red rhubarb (1 or 2 stalks)|
|1/4||cup||Splenda Granular or to taste|
- Peel the apples, and cut into quarters. Remove the core, and cut in slices into a heavy-bottomed saucepan. Cut the rhubarb into small pieces, and add to the apples.
- Pour in the water and lemon juice. Heat on medium, stirring often. Cook until the apples and rhubarb are soft, about 35 minutes. Stir in the Splenda Granular. Store in the refrigerator.