Raspberry Rhubarb Sauce Recipe

Raspberry Rhubarb Sauce Recipe photo by Taste of Home

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Field editor Inge Schermerhorn of Kingston, New Hampshire serves this tart, ruby red sauce over ice cream or cake for a colorful and refreshing dessert. It also perks up a stack of pancakes for breakfast.

This recipe is:

Quick

Diabetic Friendly

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Raspberry Rhubarb Sauce Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

10 10 20

Ingredients

4-1/2 cups sliced fresh or frozen rhubarb
1 cup warm water
1 package (.3 ounce) sugar-free raspberry gelatin
6 cups fat-free vanilla frozen yogurt

Directions

Place rhubarb in a large saucepan. In a small bowl, combine water and gelatin; pour over rhubarb. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until rhubarb is tender.
Serve warm or chilled over frozen yogurt. Refrigerate leftovers. Yield: 2-1/2 cups.

Nutritional Facts 3 tablespoons sauce with 1/2 cup frozen yogurt equals 108 calories, trace fat (trace saturated fat), 2 mg cholesterol, 82 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 fat-free milk, 1/2 fruit.

Originally published as Raspberry Rhubarb Sauce in Taste of Home February/March 2007, p47