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Strawberry-Rhubarb Topping

Strawberry-Rhubarb Topping

Cooking Light MAY 1996

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 4%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 15.7g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 2mg
  • Calcium: 43mg
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Strawberry-Rhubarb Topping Recipe

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