Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence." And she's got the recipes to prove it. She likes to serve this wonderful sauce over non-fat vanilla yogurt, Angelfood cake or low-fat pound cake.

Makes 8 servings

Combine all ingredients in an heavy saucepan. Stir well and bring to a boil over medium heat. Reduce the heat and simmer, stirring once and skimming off any foam that forms on top, until the rhubarb is just ender, 10-12 minutes. Cover and refrigerate until serving.

Serve over frozen nonfat vanilla yogurt, or angel food or low-fat pound cake. Be sure to include the yogurt or cake in your calculations. The analysis below is just for the sauce.

Per Serving (sauce only):
82 Cal
Trace Fat
20g Carb
62mg Calcium
0 Cholesterol
40mg Sodium

Diabetic Exchanges:
1/2 Bread
1/2 Fruit