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Rhubarb Sauce Recipe
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Rhubarb Sauce Recipe

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4.5 12 9
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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

26 calories: 1/4 cup, 0g fat (0g saturated fat), 0mg cholesterol, 3mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein Diabetic Exchanges: 0 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


Reviews for Rhubarb Sauce

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
hardymum
Reviewed Aug. 23, 2014

"Maybe it was the nutmeg, but I did not care for the taste of this sauce. I have made rhubarb sauce many times in the past with just sugar and water. This did not taste at all the same."

MY REVIEW
KristiBenshoof
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
arneff@atlanticbb.net
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
rosyconboy
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
zucchinilady
Reviewed May. 1, 2013

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

MY REVIEW
MissCarol44
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!"

MY REVIEW
mamafray@comcast.net
Reviewed Apr. 26, 2013

"I have made this sauce for years..but I always add a tablespoon or two of minute tapioca to thicken it!"

MY REVIEW
Grandma Kit
Reviewed Apr. 25, 2013

"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."

MY REVIEW
auntcandle
Reviewed Apr. 25, 2013

"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!"

MY REVIEW
DOROS
Reviewed Apr. 25, 2013

"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."

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