You are here

Rhubarb Sauce

Diabetic.Foodie's picture
  Rhubarb 1 Pound (Fresh/Frozen)
  Water 3⁄4 Cup (12 tbs)
  Cornstarch 1 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
  Granulated sugar replacement 3⁄4 Cup (12 tbs)
  Salt 1 Dash

Combine rhubarb and the 3/4 cup (190 mL) of water in a saucepan or microwavable bowl.
Cook until rhubarb is tender, stirring occasionally. Or microwave on high for 2 minutes; then reduce to medium until rhubarb is tender (about 6 to 7 minutes).
Dissolve cornstarch in the 1/4 cup (60 mL) of cold water.
Stir into rhubarb mixture.
Stir in the sweetener.
If desired, add the dash of salt.
Cook and stir until mixture has lost its cloudy look.

Recipe Summary


Rate It

Your rating: None
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 114 Calories from Fat 8

% Daily Value*

Total Fat 0.91 g1.4%

Saturated Fat 0.24 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 142.3 mg5.9%

Total Carbohydrates 25 g8.4%

Dietary Fiber 8.2 g32.8%

Sugars 5 g

Protein 4 g8.2%

Vitamin A 9.3% Vitamin C 60.5%

Calcium 39.2% Iron 5.7%

*Based on a 2000 Calorie diet

Rhubarb Sauce Recipe