Rhubarb Sauce
Five ingredients are all you need for this lip-smacking sauce that's ideal over reduced-fat ice cream. "We even like it warm over biscuits with a dash of cinnamon and a dollop of whipped cream," writes Evelyn Gebhardt from Kasilof, Alaska.
SERVINGS
|
5
|
CATEGORY
|
Low Fat
|
METHOD
|
Other stovetop
|
PREP |
5 min. |
COOK
|
15 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 3 cups sliced fresh or frozen rhubarb
- Sugar substitute equivalent to 1/2 cup sugar
- 1/4 cup water
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- Reduced-fat no-sugar-added vanilla ice cream
DIRECTIONS
In a saucepan, combine the rhubarb, sugar substitute, water and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Remove from the heat; stir in vanilla. Serve warm or cold over ice cream. Yield: 5 servings.