Strawberry-Rhubarb Sauce

Oxmoor House
2 cups plus 2 tablespoons sauce.


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2/3 cup sugar
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons light corn syrup
2 cups finely chopped fresh rhubarb (about 2 stalks)
2 cups sliced fresh strawberries
1 teaspoon vanilla extract


Prep: 5 Minutes
Cook: 5 Minutes

Combine first 4 ingredients in a large saucepan; stir well. Stir in rhubarb and strawberries. Bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer, uncovered, 5 minutes or until sauce is thickened and fruit is tender, stirring often. Remove from heat, and let cool; stir in vanilla.

Serve sauce over low-fat frozen yogurt, angel food cake, or fresh fruit. Store sauce covered in the refrigerator for up to 1 week.

Created date

August 2009

Nutritional Information

Calories 47
Caloriesfromfat 2 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 11.7 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 4 mg
Calcium 0.0 mg