Fresh Strawberries and Rhubarb
(makes 12 servings)
| 1 | pound (480 g) fresh rhubarb, peeled, halved lengthwise and sliced |
| 2 | pints (960 g) fresh strawberries, hulled and sliced |
| sugar substitute to equal 1/3 to 1/2 cup (63 to 95 g) sugar |
| sprigs of fresh mint for garnish |
- Place the rhubarb in a heavy-bottom saucepan and barely cover with water. Bring to a boil, reduce heat, and simmer about 10 minutes, stirring occasionally, until rhubarb is tender.
- Remove from stove and mash with a potato masher into a sauce. Stir in strawberries. Add sugar substitute to equal 1/3 cup (63 g) sugar. Taste and add additional sugar substitute as needed to achieve a sweet-tart mixture.
- Serve warm or cold in stemmed dessert glasses. Garnish each serving with a sprig of mint.
| Per serving: | 32 calories (9% calories from fat), 1 g protein, trace total fat (0 saturated fat), 7 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 2 mg sodium |
| Exchanges: | 1/2 carbohydrate (1/2 fruit) |
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