Rhubarb strawberry sauce

Yield: 1 Servings

Measure Ingredient
10 larges Stalks rhubarb; trimmed and cut into 1" lengths
4 cups Hulled; halved strawberries
1 cup Sugar
1 cup Fresh orange juice
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
2 teaspoons Ground ginger
½ teaspoon Salt; (optional)
½ Vanilla bean; split lengthwise

I just made the most DELICIOUS and EASY recipe, I'm dying to share it it with you. It came for a SAD cookbook I have that is not too bad actually: The New Basics by Julee Rosso and Sheila Lukins. It was given to me as a housewarming gift, and I use it mostly as a reference -- how long to cook vegetables I'm not familiar with, etc. I have tried to make some of their recipes, converting to nonfat in the usual ways, and it usually works.

Anyway, this recipe is completely vegan. I saw some rhubarb in the store and I LOVE it, so I decided to bring it home and see what I could do. I had no idea how to cook it, but found this DELISH recipe: Combine all ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until the rhubarb is just tender, 10-12 minutes. Remove the vanilla bean and let the mixture cool to room temperature. Cover and refridgerate. It will keep for 2 days.

My hints:

1) The recipe is very tolerant. I ¼'d the recipe, then halved the sugar from that, my OJ was not fresh, I had no zest of anything so just used lemon juice. It was still delicious.

2) I do suggest cutting down the sugar for those watching calories. I cut sugar always, sometimes leaving it off altogether. Rhubarb is tart though, so you can experiment and find your happy medium.

3) FOR INDIVIDUALS: this recipe lends itself well to being made in a small batch. I quartered it by using 3 small rhubarb stalks, about a cup of strawberries (I didn't measure, just dropped them right into the pan), etc and it came out great. It made enough for a 2 rhubarb/strawberries crepes 2 days in a row.

4) CREPES: this is GREAT in crepes. For those in the Bay Area, I bought some ready-made crepes at Andronico's. These are NOT lowfat or vegan. They have 20% fat. However, each crepe is 25 calories with 5 from fat; for me, having 2 crepes with 10 calories from fat is acceptable given the way I eat the rest of the time.

5) They suggest putting it on gingerbread. I think it would be great on anything you normally but jam on.

Posted to fatfree digest by "Ellen M. Sentovich" <ellens@...> on May 7, 1998

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