Melissa~ be very proud of yourself for eating an apple!! Thats the type of news that used to send me thru a box of hoho's!! You did good!!! Op means, on-plan.
Brenda~ I just tossed the rhubarb in a big pot added just enough water in the bottom of the pot to keep it from burning before the rhubarb started releasing its own juices...then I just added splenda to taste, tossed it in small glad containers and froze them. Each container is only about a cups worth, because I only use a tsp or 2 at a time, so it lasts a long time. I did some searching the recipe sites and forums, and for the freezer stuff, they said if I didnt really want to use the preservatives, not to bother. Id just try cooking down a small pot of strawberries....add splenda to your taste, then freeze it. See how it turns out. Mine is a bit runny,(I should have simmered it a bit more) but thats ok, its sits just fine ontop of the ff cream cheese
I know it sounds too simple to be true, but it works.