Strawberry, rhubarb and apple spread
150 g trimmed rhubarb, cut into 2 cm pieces
250 g granny smith apples, peeled, cored, chopped
2 cm piece fresh ginger, peeled, finely grated
1 vanilla bean pod, split lengthways
2 tbsp water
2 x 250 g punnets strawberries, hulled
110 g (½ cup) LoGiCane granulated zero calorie sweetener 110g (½ cup) LogiCane Lo Gi Sugar
- Put the rhubarb, apple and ginger in a medium heavy-based saucepan. Using a small knife scrape the seeds from the pod into the pan. Leave the pod in the pan. Add the water.
- Cook, partially covered, over medium heat, stirring occasionally, for 5-10 minutes or until the rhubarb and apple start to soften.
- Add the strawberries and sugar to the pan and stir over low heat until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, covered, for 10 minutes. Remove the lid and continue to cook for a further 5 minutes or until the mixture is thick.
- Remove pan from heat and immediately spoon into 2 x 375ml (1½ cup) clean, dry jars. Seal and turn jars on their lids (to sterilise) for 3 minutes. Turn the jar the right way up.