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PrintStrawberry-Rhubarb Topping
Dairy-Free, Gluten-Free, Vegan
Fresh rhubarb may be one of the spring season's most underrated treats. Though classified as a vegetable, rhubarb's tart flavor nicely complements the sweetness of ripe berries. Here we team it with strawberries and crisp apples to create an irresistible and healthful topping for any number of desserts, from cheesecake to ice cream.
Makes 8 servings
- 1 large orange
- 4 tablespoons light agave nectar
- 1 pound rhubarb, cut into slices
- 1 large apple, diced
- 1 pound strawberries, sliced (approximately 3 cups)
Ingredient options: use 1/4 cup evaporated cane juice sugar instead of the agave nectar. Add 1/2 cup water when using sugar.
Zest the orange, then squeeze all of the juice from the orange. Place the orange zest and juice in a sauce pan along with the agave nectar, rhubarb and apple. Simmer for ten minutes. Take pan off the heat and stir in strawberries. Serve warm or at room temperature over ice cream, cheesecake, yogurt, etc.
Nutrition Info
Per Serving (1/2 cup) (177g-wt.): 60 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 15g total carbohydrate (4g dietary fiber, 9g sugar), 0mg cholesterol, 0mg sodium