I’ve really been enjoying toast with cream cheese and the rhubarb jam I made a while ago. It’s good on the coconut milk bread and on the basic brown bread from The Joy of Gluten-Free Sugar-Free Baking.
It looks like I foolishly didn’t write down the recipe I used to make rhubarb jam, but I think I just used a 600 g bag of frozen chopped rhubarb, 1 cup water, 1 package no sugar needed jam, and sweetener to taste. (I’d normally start with 8 drops sucralose and 4 1/2 tsp liquid cyclamate for the equivalent of 1 1/2 cups sugar.) My garden is producing loads of rhubarb, so I’ll experiment.