Prep Time
5 Mins
Cook Time
5 Mins
Yield
2 cups plus 2 tablespoons sauce.

How to Make It

Step 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.

Step 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

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