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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Yield:
2 cups plus 2 tablespoons sauce.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

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

Nutrition Facts

47 calories; calories from fat 2%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 11.7g; fiber 0.5g; cholesterol 0mg; iron 0mg; sodium 4mg; calcium 0mg.
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