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Easy Rhubarb Sauce Recipe

Easy Rhubarb Sauce Recipe photo by Taste of Home

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Celebrate spring with the sweet-tart taste of rhubarb in Jackie Hutshing’s simple sauce. The Sonoma, California cook enjoys it on toast, English muffins and pancakes, but it’s just as good drizzled on pound cake or ice cream.

This recipe is:

Quick

Diabetic Friendly

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Easy Rhubarb Sauce Recipe

Prep/Total Time: 20 min.

Yield: 5 Servings

10 10 20

Ingredients

1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
Pound cake or vanilla ice cream

Directions

In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg.
Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers. Yield: 1-1/4 cups.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1/4 cup (calculated without cake or ice cream) equals 64 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.

Originally published as Rhubarb Sauce in Cooking for 2 Spring 2008, p26

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Easy Rhubarb Sauce

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Reviewed on Jun. 04, 2013 by patricia turgeson

Made this, used Splenda in place of the sugar, was wonderful with low fat ice cream, topped with a crushed small mini-cone, or a few crushed cinnamon graham cracker crumbs. Wonderful old fashioned flavor dessert, and best of all simple & convenient to have on hand for unexpected coffee guests.

Reviewed on May. 14, 2011 by lisamc

I don't usually add the nutmeg or lemon peel because we like the simplicity of the recipe without those ingredients.

Reviewed on May. 07, 2011 by daisey5

My mother used to make this. We had it on toast instead of jam in the morning.

Reviewed on May. 10, 2010 by Emmy Mae

Yummy!!!

Reviewed on May. 08, 2009 by mommom7

My great grandmother passed this recipe down to all the generations to follow her. It's been a select member family fsvorite ever since. Some like it more don't but the ones that do share a special bond. The only change is no lemon or nutmeg and served like applesauce. Use as much rhubarb as you can find (it's few and far between) and enough sugar to taste. Also "strawberry rhubarb" is the preferred type. The other is more bitter.and uses alot more sugar.