Summer’s coming…thank goodness!


If you are blessed with your own – or a neighbor’s! – rhubarb plant you’ll need something to do with it.   How ’bout this ruby deliciousness?!

Tart-sweet, spiced, and vanilla scented – perfect to stir into some plain yogurt or ricotta, over an Oatmeal-Cottage Cheese Pancake, inside a Crepe, or blended into a shake.   I LOVE THIS SAUCE!

Double or triple it, if you can…stick it in your freezer for summer all year long.

PS – if you don’t have any strawberries,  just use another cup of rhubarb.  Either way, it’s beyond yum!




3  rounded cups finely diced rhubarb

1 cup chopped strawberries (or about 10 frozen)

1/2 – 1 cup Splenda Granular OR Whey Low Granular (adjust to how tart/sweet you like it)

Zest and juice of 1/2 fresh lemon

1/4 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

Pinch salt

1 teaspoon vanilla extract


In a saucepan, over medium heat, combine the rhubarb, strawberries, Splenda, lemon zest/juice, cinnamon, nutmeg, and salt.  Bring to a boil, uncovered, stirring occasionally.  Reduce heat to low and simmer for 20-25 minutes or until fruit is soft and mixture is thickened.  Remove from heat and stir in vanilla.  Makes approx 2 cups.   Serving size approx 1/4 cup.

Per Serving: Calories 20; Protein 1 g; Fat 0 g; NET Carbs 4 g; (Fiber 1 g); Sugar 2 g, Sodium 2 mg

11 Comments Add yours

  1. surpriseme says:

    Making it. Right now!! (really I am)

  2. surpriseme says:

    My sauce is done! Its beautiful and the house smells wonderful. Honestly, I am not a rhubarb fan. My husband is, and we have rhubarb in the garden so I cook it for him….but this is VERY GOOD STUFF! I need to stop sampling before its gone.

    1. Linda says:

      HA!! Converted you, hunh?!! I do love it. It tastes like SUN…maybe that’s why!!

  3. Yvette Goins says:

    I love strawberry-rhubarb pie, so I’m sure this is good.

  4. Karen Manning says:

    Linda, I am so glad I found you!!! I always got you through Susan Leach’s site and have been off for a couple months and got back and didn’t see you (and a few other familiar people like Pinkie and Helen.) Anyway you are my hero with all you marvelous recipes.

    This rhubarb and strawberry sauce is just great. I used it over Greek yogurt. Yum!

    Waiting to hear about a book from you. . .I’d be the first to buy it!! Have a great day.

  5. vsgmom says:

    Oh you have made me one deliriously happy woman! Made this tonight, to have with my greek yogurt. It was strawberry rhubarb pie meets yogurt. protein, dessert, delight. This is incredible! THANK YOU!

  6. Kali says:

    Looks delish! I’ve never actually had rhubarb before, what does it taste like? Strawberries nutmeg and cinnamon sound like a great mix! As long as I know I’ll like rhubarb this sounds amazing! Thanks for sharing!

  7. Linda says:

    Rhubard is quite tart, but don’t let that change your mind! It can be sweetened! It tastes sort of like a kiwi that isn’t real ripe – that pucker-power flavor…but really has it’s own distinct taste. People who don’t care for plain rhubarb do love it mixed with other fruits so that it ISN’T as sour.

    This sauce is sweet/tart but in the same way lemon meringue pie is. Very yummy!

    Hope this helps!

  8. Kathryn says:

    This recipe is amazing. I have now made it twice. Thank you for posting this great recipe.

  9. wanda wing says:

    can this be put in freezer

    1. Linda says:

      This freezes great!!

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