Diabetic Recipes

Fresh Strawberries and Rhubarb

(makes 12 servings)

1 pound (480 g) fresh rhubarb, peeled, halved lengthwise and sliced
water
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
  1. 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.
  2. 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.
  3. 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)