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Rhubarb Sauce

 Rhubarb Sauce
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.
5 ServingsPrep/Total Time: 20 min.

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 McCormick® Pure Vanilla Extract
  • Reduced-fat no-sugar-added vanilla ice cream

Directions

  • 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.
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.