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Rhubarb Sauce Recipe
Rhubarb Sauce Recipe photo by Taste of Home

Rhubarb Sauce Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Rhubarb Sauce in Light & Tasty April/May 2005, p22

Nutritional Facts

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.

Reviews for Rhubarb Sauce

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 20, 2014

I have made this multiple times, with sugar substitute and using 1/3 cup sugar. Both ways were good.

MY REVIEW
Reviewed May. 2, 2013

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.

MY REVIEW
Reviewed May. 2, 2013

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.

MY REVIEW
Reviewed May. 1, 2013

I add cinnamon to mine and use on my English muffin for breakfast

MY REVIEW
Reviewed Apr. 26, 2013

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!

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