ForneyLife

Strawberry Rhubarb Topping

Posted in Food, Recipes by Sarah on July 21, 2010

A few weeks ago, I decided to broaden my vegetable vocabulary, so I bought some rhubarb.  Rhubarb is  a good source of magnesium, Vitamin K, and several other essential vitamins and minerals.

Rhubarb

But it has a weird name and a weird look.  And, truth be told, I was a little frightened to cook it.

That is, until I found a delightful recipe for a light & easy Strawberry Rhubarb Topping from Whole Foods (woo-hoo!).  I gave it a whirl the other evening with e-x-t-r-a-o-r-d-i-n-a-r-y results. There are just a few fruity ingredients and, with a little choppy prep-work, you too can experience the aromatic taste explosion that is the Strawberry Rhubarb Topping:

Zesty!

Ingredients

Zest and juice of 1 orange
1/4 cup light agave nectar
1 pound rhubarb, sliced (I used frozen)
1 apple, cored and chopped
1 pound strawberries, hulled and sliced

chopped berries!

Directions

Place the orange zest and juice in a sauce pan along with the agave nectar, rhubarb and apples. Simmer for ten minutes, then remove from the heat and stir in strawberries.

It seriously takes more time to chop the fruits than it does to cook it all up!  And it is soooo amazing you sort of forget that it is also extremely nutritious and relatively low cal.  Win!

I wish you could SMELL this picture!!

It can be served warm or cold, and paired with a wide variety of foods, from desserts to yogurt or cottage cheese.

I tried this cold on top of the Bad ‘Nana Jamma smoothie and it was rockin!

(i also snuck a spoonful straight from the fridge…but don’t tell mom.)

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