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.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.