Priscilla H. Ballou wrote:

> I made some wonderful strawberry/rhubarb "something" (pie without any
> crust, so sort of baked filling) this past week with Xylitol for
> sweetening (and rhubarb from my own garden). Totally yummy, with no
> aftertaste or GI effects.
>
> I don't often bake desserts with a lot of sweetener in them, but rhubarb
> really needs it.
>

My friend, Jane, makes it with Splenda. It's delicious.


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Janet Wilder
The Road Princess
http://janetwilder.blogspot.com