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Rhubarb Sauce
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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
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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |