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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Field editor Inge Schermerhorn of Kingston, New Hampshire serves this tart, ruby red sauce over ice cream or cake for a colorful and refreshing dessert. It also perks up a stack of pancakes for breakfast. Ingredients:
4-1/2 cups sliced fresh or frozen rhubarb |
1 cup warm water |
1 package (.3 ounce) sugar-free raspberry gelatin |
6 cups fat-free vanilla frozen yogurt |
Directions:
1. Place rhubarb in a large saucepan. In a small bowl, combine water and gelatin; pour over rhubarb. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until rhubarb is tender.
2. Serve warm or chilled over frozen yogurt. Refrigerate leftovers. Yield: 2-1/2 cups.
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