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.
Rhubarb Sauce
Rhubarb Sauce
Prep Time
5 min
Cook Time
15 min
Yield
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
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.
Nutrition Facts
1/4 cup: 26 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein.
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