Strawberry-Rhubarb Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
3 1/2 cups coarsely chopped rhubarb |
1/2 cup sugar |
1/3 cup water |
1 tablespoon water |
2 1/2 teaspoons cornstarch |
3 cups sliced strawberries |
1/2 teaspoon vanilla extract |
Directions:
1. Combine first three ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until rhubarb is tender. Combine 1 tablespoon water and cornstarch; stir well, and add to rhubarb mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in strawberries and vanilla. Serve warm or chilled over angel food cake, sponge cake, or vanilla low-fat ice cream.
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