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Strawberry-Rhubarb Sauce

Prep time 5 mins
Cook time 5 mins
Yield 2 cups plus 2 tablespoons sauce.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook