Strawberry-Rhubarb Topping

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Jane Reinsel,

Cooking Light

May 1996
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