I bought some Rhubarb today and I realized Pectin would thicken it up. When I looked at the box it reads no carbs/fat/calories but it is show 1/8 tsp as a serving size. I am thinking I would like to make a stewed Rhubarb. Any suggestions would be welcome.

I thought pectin was a form of fruit sugar??? am i wrong? If its zero zero zero..i would say use the serving size amount only.

It is a thickening agent used in jams and jellys. It is made from fruit, but then again miracle noodles are made from yams!

According to Webster's Dictionaryit is:
Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics.