Rhubarb mania is alive and well at our house.
The last muffins I made were a hit, except that Young One thought they had celery in them and he got a little weirded out by that.
Apparently, he doesn't remember last Spring's rhubarb season!
I set out to make something that he would like and I succeeded! Strawberry Rhubarb Sauce is great on ice cream, but stands alone like apple sauce too. Young One is a huge strawberry apple sauce lover and this recipe is very similar. It's a great treat for those of us on Weight Watchers, but it doesn't taste like diet food.
Rosie Rhubarb Sauce
Tart and sweet, this sauce makes for a great dessert. Top fat free frozen vanilla yogurt with it and you have dessert nirvana. Delicious served warm or cool. You may enjoy it with a little granola crumbled on top. 1/3 of a cup equals 1 WW Point.
3 cup(s) rhubarb, thinly sliced
2 lb bag of frozen strawberries (sub fresh if in season)
3/4 cup(s) powdered sugar
1 tsp vanilla extract
Combine rhubarb, strawberries and sugar in a medium-size, nonreactive sauce pan; toss until sugar melts.
Cover pan and set over medium to medium-high heat until mixture begins to boil, about 5 to 10 minutes. Uncover pan, reduce heat to low and simmer until fruit breaks down into a sauce, about 45 minutes. Remove from heat and stir in vanilla.