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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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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. 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:
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.
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