14 cup low-calorie orange juice or 14 cup low-calorie Sunny Delight orange drink
1 cup Splenda granular
12 lb rhubarb, chopped
2 cups assorted fresh berries
1 teaspoon sugar-free orange extract or 1 teaspoon sugar-free lemon extract
Stir together orange drink and Splenda until it dissolves in a saucepan. Add rhubarb to pan and cook for 7-8 minutes or until rhubarb becomes tender. Stir in berries and cook 1-2 minutes more, or until berries start to stain sauce red. Stir in orange extract and remove from heat. Serve over low carb ice cream (or topped with sugar free whipped cream).