Rhubarb Sauce Recipe
- 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
- 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.
1/4 cup: 26 calories, trace fat (trace saturated fat), 0mg cholesterol, 3mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein Diabetic Exchanges:1/2 fruit
Reviews for Rhubarb Sauce
"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."
"I have made this multiple times, with sugar substitute and using 1/3 cup sugar. Both ways were good."
"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."
"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."
"I add cinnamon to mine and use on my English muffin for breakfast"
"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!"
"I have made this sauce for years..but I always add a tablespoon or two of minute tapioca to thicken it!"
"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."
"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!"
"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."
"This was very good also had it on pancakes and waffles"
"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."