STRAWBERRY-RHUBARB SAUCE
If you are blessed with your own – or a neighbor’s! – rhubarb plant you’ll need something to do with it. How ’bout this ruby deliciousness?!
Tart-sweet, spiced, and vanilla scented – perfect to stir into some plain yogurt or ricotta, over an Oatmeal-Cottage Cheese Pancake, inside a Crepe, or blended into a shake. I LOVE THIS SAUCE!
Double or triple it, if you can…stick it in your freezer for summer all year long.
PS – if you don’t have any strawberries, just use another cup of rhubarb. Either way, it’s beyond yum!
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3 rounded cups finely diced rhubarb
1 cup chopped strawberries (or about 10 frozen)
1/2 – 1 cup Splenda Granular OR Whey Low Granular (adjust to how tart/sweet you like it)
Zest and juice of 1/2 fresh lemon
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
Pinch salt
1 teaspoon vanilla extract
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In a saucepan, over medium heat, combine the rhubarb, strawberries, Splenda, lemon zest/juice, cinnamon, nutmeg, and salt. Bring to a boil, uncovered, stirring occasionally. Reduce heat to low and simmer for 20-25 minutes or until fruit is soft and mixture is thickened. Remove from heat and stir in vanilla. Makes approx 2 cups. Serving size approx 1/4 cup.
Per Serving: Calories 20; Protein 1 g; Fat 0 g; NET Carbs 4 g; (Fiber 1 g); Sugar 2 g, Sodium 2 mg
