Fresh rhubarb may be one of the spring season's most underrated treats. 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. Use 1/4 cup sugar and 1/2 cup water together to replace the agave nectar, if you like.
- 1 orange, zest and juice of
- 1/4 cup light agave nectar
- 1 pound rhubarb, sliced
- 1 apple, cored and chopped
- 1 pound strawberries, hulled and sliced
Place the orange zest and juice in a saucepan along with the agave nectar, rhubarb and apples.
Bring to a boil then reduce heat and simmer for 10 minutes.
Remove from the heat and stir in strawberries.
Serve warm or at room temperature, spooned over ice cream, cheesecake or yogurt.
Per serving: 1/2 cup, 60 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 15g carbohydrates (4g dietary fiber, 9g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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