A Diet Delight: Strawberry-Rhubarb Sauce

Rhubarb and strawberries are two of my favorite Spring ingredients. Rhubarb, being a vegetable can be used in a savory or sweet format, and strawberries have endless possibilities. My most favorite way to utilize these fresh finds, is in my Strawberry-Rhubarb Sauce. Perfect for a warm Spring evening or in a breakfast parfait, Strawberry-Rhubarb Sauce will not only put a smile on your face, but it will also leave your body happy too, for it is a diet delight! Read on for the recipe...

Ingredients

-Strawberries, hulled and washed
-Rhubarb, trimmed and sliced
-3 packets Truvia
-3 Tablespoons Sugar Free Maple Syrup
-2 Tablespoons Trop50 Low Calorie Orange Juice -or- Regular Orange Juice
-3/4 teaspoon ground cinnamon
-1 teaspoon vanilla extract -or- maple extract
-1 Tablespoon dried cranberries
-1 teaspoon Land O' Lakes Light Butter -or- other light butter (optional)
-Pinch of Salt
-1 lemon, juiced

I don't really measure my berries or my rhubarb. I usually just use whatever I have and try to maintain a good ratio of both. I begin by hulling them, and then washing them gently. (pictured above)

Next, I cut them into large slices. I like to keep my berries and rhubarb quite large, so they don't resemble apple sauce consistency after I cook them. The proper thickness can be viewed above.

I then slice the rhubarb into large chunks (pictured above). Rhubarb frays when it is cooked, so therefore I like to keep it on the larger side, in order to maintain its integrity.

I combine all of my rhubarb and strawberries in a medium saucepan, and add the pantry/fridge ingredients. (pictured below)

 After combining all of my pantry/fridge ingredients with the strawberries and rhubarb, I give the mixture a good stir (pictured above), just before I turn the stove onto medium-high.

Once you have the berry mixture on the heat, I allow the mixture to come to a steady boil. At this point, you will want to stir the mixture every few minutes, so it doesn't stick and/or burn. (pictured below)

Once my berry mixture is brought to a steady gallop, I reduce the pot to a simmer. Upon arriving at this stage, you should still stir the pot every now and then, but the berries are quite alright stewing on their own at a simmer. (pictured above)

You should only have to stew this mixture for ten to fifteen minutes until it is softened and has developed a nice viscosity. (pictured below)

You don't want to take your mixture too far, but really it is all about preference. I prefer my berries and rhubarb to still hold their shape. (pictured above)

Once the sauce has reached your desired consistency, you can leave it in the pot to cool. While cooling, it will thicken slightly, and even more so once it is put in the fridge.

This sauce is really simple and almost foolproof. You can alter it or serve it however you like. I enjoy mine with a dollop of unsweetened Greek Yogurt, or even plain. Nonetheless, this is a wonderful low-calorie treat that will satisfy the sweet-tooth in all of us.

Happy Spring!