Rhubarb Sauce with Ginger

During the summer of 1980 when I sold Electrolux vacuums door-to-door in central Pennsylvania I some times stopped for lunch at an old diner in Dillsburg, PA.  I can’t remember the name, but I it was meat and three kind of place run by Amish folk.  The only reason I can even remember it today is because that was the only place I had ever eat rhubarb sauce.  It was along the lines of applesauce.

It was nothing but rhubarb cooked in sugar water until it was broken down into its fibrous threads.  I loved the sweet and sour combination.

This sauce is basically the same thing, but made with splenda instead of sugar and I added a little hint of grated fresh ginger root just for fun.  You can eat it straight or served over strawberries and Greek yogurt like I did here.  I must say I think I like it all by itself best

Five stalks of rhubarb- cut into one inch pieces

12 packets of splenda

½ cup of water

1 t. of grated fresh ginger root

Put the Rhubarb, Splenda and water in a saucepan and put on a medium high heat.  Bring to a boil and reduce to simmer and cook stirring every once in a while until the rhubarb is broken down completely.  Remove the pan from the stove and add the ginger if you want it.  Chill, and eat.