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Strawberry-Rhubarb Topping

Yield 3 1/3 cups (serving size: 1/3 cup)

Ingredients

  • 3 1/2 cups coarsely chopped rhubarb
  • 1/2 cup sugar
  • 1/3 cup water
  • 1 tablespoon water
  • 2 1/2 teaspoons cornstarch
  • 3 cups sliced strawberries
  • 1/2 teaspoon vanilla extract

Nutrition Information

  • calories 64
  • caloriesfromfat 4 %
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 15.7 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 2 mg
  • calcium 43 mg

How to Make It

  1. Combine first three ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until rhubarb is tender. Combine 1 tablespoon water and cornstarch; stir well, and add to rhubarb mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in strawberries and vanilla. Serve warm or chilled over angel food cake, sponge cake, or vanilla low-fat ice cream.