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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 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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