This time of year there are so many fresh foods to choose from! A coworker brought in rhubarb from her garden the other day. This isn’t something I’ve planted in my garden, so I was happy to take some off her hands.
My current Challenge of the Month restricts me from making pie, or something along those lines, so I decided to make a sauce. Most of the recipes I found for rhubarb sauce called for too much sugar, in my opinion, so I cut it in half. The cinnamon and the nutmeg I added helped with the tart flavor of the rhubarb.
I used the sauce in my yogurt, and on top of my tapioca bread. Such a nice treat from the usual jams and jellies.
- 6 cups rhubarb, thinly sliced
- 1 cup sugar
- ½ tsp cinnamon
- ? tsp nutmeg
- Combine ingredients in a saucepan and simmer over medium heat for 30 minutes until rhubarb is very tender and turns into a sauce.
- Serve with your favorite yogurt, pancakes and waffles, or over vanilla ice cream.
Amount Per Serving
Total Fat: 0.09g
Total Carbs: 14.65g
Dietary Fiber: 0.87g
Weight Watchers Points 1