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, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
