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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.
This recipe is:
Healthy
Quick
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Analysis: 1/4 cup sauce (calculated without ice cream) equals 26 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 fruit.
Originally published as Rhubarb Sauce in Light & Tasty April/May 2005, p22
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Reviewed on May. 02, 2013 by arneff
I have made rhubarb sauce for years but never added water to mine when cooking. There is enough water in and on the rhubarb from washing it that no additional water is necessary. I don't add the nutmeg or vanilla, either, but might try with a little. I've used Splenda in place of regular sugar, too, and it works well.
Reviewed on May. 02, 2013 by rosyconboy
Mom made this all the time when I was growing up - we used to eat it on toast or crackers or just plain!! Mom made it without the nutmeg and vanilla.
Reviewed on May. 01, 2013 by zucchinilady
I add cinnamon to mine and use on my English muffin for breakfast
Reviewed on Apr. 26, 2013 by MissCarol44
I am glad to see the handful of women who had this growing up. I love to read their comments. I have never had this sauce, but will try it and I just made a Rhubarb pie for a missionary staying at our church as it is his favorite. He said to add less sugar next time as he likes it a little more "sour". Thanks ladies for you suggestions!
Reviewed on Apr. 26, 2013 by mamafray@comcast.net
I have made this sauce for years..but I always add a tablespoon or two of minute tapioca to thicken it!
Reviewed on Apr. 25, 2013 by Grandma Kit
WOW - its rhubarb season, it doesn't matter how its made with or without sugar or substitute. It will be good. Grew up onrhubarb made into all sorts of good things. Like this recipe too.
WOW - its rhubarb season, it doesn't matter how its made with or without sugar or substitute. It will be good. Grew up on
rhubarb made into all sorts of good things. Like this recipe too.
Reviewed on Apr. 25, 2013 by auntcandle
My Mom made this ever since I was a little girl. She did not add nutmeg, but the rest of the recipe is the same as hers was, and I use the same recipe. No nutmeg !!! Delicious!
Reviewed on Apr. 25, 2013 by DOROS
I HAVEN'T TRIED THIS YET, BUT WHEN I WAS GROWING UP IN THE MTNS OF NC, WE HAD SOMETHING SIMILAR TO THIS WITH HOT HOMEMADE BISCUITS AND BUTTER. DON'T REMEMBER THE NUTMEG OR VANILLA. CAN'T WAIT TO TRY THIS.
Reviewed on Apr. 25, 2013 by Carol Bishop
This was very good also had it on pancakes and waffles
Reviewed on Jul. 11, 2009 by polmuf02
I tried this but did not like the nutmeg in it. It would have been better without it. Also I added more sugar. The vanilla was good in it.
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