INGREDIENTS
5 cups fresh rhubarb, cut into 1/2-inch pieces
1 1/4 cups organic cane sugar (or other natural sweetener if you prefer)
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
DIRECTIONS
Combine all ingredients in heavy saucepan. Heat to medium temp while stirring until sugar dissolves, then reduce heat and cook until thick and jammy, 5-10 minutes.
Delicious served over ice cream, in a smoothie, or on English muffins.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
