Prepare rhubarb sauce this way and you won't even miss the sugar.
Serves 4 (3/4 cup)
4 cups finely chopped rhubarb 1/2 cup water 1 (4-serving) package JELL-O sugar-free strawberry gelatin
In a large saucepan, combine rhubarb and water. Cover and cook over medium heat for 6 to 8 minutes or until rhubarb becomes soft. Add dry gelatin. Mix well to combine. Remove from heat. Pour into a bowl and refrigerate for at least 30 minutes. Gently stir again just before serving.
HINT: 1. It's great lukewarm over sugar- and fat-free vanilla or strawberry ice cream. 2. If you like a thinner sauce, use 3/4 cup water.
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