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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Ingredients:
2/3 cup sugar |
1 tablespoon cornstarch |
2 tablespoons water |
2 tablespoons light corn syrup |
2 cups finely chopped fresh rhubarb (about 2 stalks) |
2 cups sliced fresh strawberries |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. Serve sauce over low-fat frozen yogurt, angel food cake, or fresh fruit. Store sauce covered in the refrigerator for up to 1 week.
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