Stewed Rhubarb with Avocado Cream


1 bunch of rhubarb (500g), trimmed, cut into 3cm pieces
¼ cup of Natvia sweetener  
1 tsp. of nutmeg
½ cup water
1 tbsp. lemon juice
1 strip of lemon peel
1 avocado, mashed
2 tbsp. of LSA (linseed, sunflower seed and almonds)
1 tbsp. of honey


Place the rhubarb, Natvia, nutmeg, water, lemon peel and lemon juice into a medium saucepan set over low heat and cover.
Simmer gently, stirring occasionally for 10-20 minutes or until rhubarb is tender.
Remove from the heat and set aside in a medium bowl, leave to cool.
Mash the avocado with the LSA, honey and squeeze of lemon juice, and serve on top of the stewed rhubarb.