Ginger Rhubard-Berry Sauce

4 C chopped rhubarb 2 C hulled, halved strawberries 1/2 C sugar 1/2 C orange juice grated zest of 1 orange grated zest of 1 lemon 1 T fresh ginger, finely grated 1/8 tsp. salt 1/2 tsp. vanilla extract

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 Exchanges: 1/2 Bread 1/2 Fruit