Diabetic Rhubarb Sauce
1 pound (454g) of fresh or frozen rhubarb
3/4 cup (190 ml) of water
1 teaspoon (5 ml) of cornstarch
1/4 cup (60 ml) of cold water
3/4 cup (190 ml) of granulated sugar replacement
a dash of salt, optional
Combine the rhubarb and 3/4 cup (190 ml) of water in a saucepan or microwaveable 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. Serve warm of chilled. 6 servings
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