Rhubarb-Strawberry Dessert Sauce
Yield
6 servingsPrep
10 minCook
15 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rhubarb
fresh, 1 inch pieces |
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
strawberries
fresh, halved |
*
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rhubarb
fresh, 1 inch pieces |
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
strawberries
fresh, halved |
*
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
Directions
Combine rhubarb, sugar, and ⅓ cup water in saucepan; bring to a boil.
Reduce heat; cover.
Simmer 5 minutes.
Add strawberries; cook until strawberries are tender, 2 to 3 minutes.
Blend together cornstarch and 2 tablespoons water; add to rhubarb mixture.
Cook, stirring constantly, until mixture thickens and boils.
Remove from heat.
Chill in refrigerator until serving time.
