Gingered Rhubard Berry Sauce -

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Gingered Rhubard Berry Sauce

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	8
Author Notes:	This diabetic friendly recipe was given to us by diabetic cooking guru Marilyn Helton of the Cinnamon Hearts Diabetic Cooking Newsletter and website. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence." And she's got the recipes to prove it. She likes to serve this wonderful sauce over non-fat vanilla yogurt, Angelfood cake or low-fat pound cake.
Ingredients:	4 cups chopped rhubarb 2 cups hulled, halved strawberries 1/2 cupsugar 1/2 cup orange juice grated zest of 1 orange grated zest of 1 lemon 1 tablespoon fresh ginger, finely grated 1/8 teaspoon salt 1/2 teaspoon vanilla extract
Instructions:	Makes 8 servings Combine all ingredients in an heavy saucepan. Stir well and bring to a boil over medium heat. Reduce the heat and simmer, stirring once and skimming off any foam that forms on top, until the rhubarb is just ender, 10-12 minutes. Cover and refrigerate until serving. Serve over frozen nonfat vanilla yogurt, or angel food or low-fat pound cake. Be sure to include the yogurt or cake in your calculations. The analysis below is just for the sauce. Per Serving (sauce only): 82 Cal Trace Fat 20g Carb 62mg Calcium 0 Cholesterol 40mg Sodium Diabetic Exchanges: 1/2 Bread 1/2 Fruit