MOLDED RHUBARB
STRAWBERRY DESSERT
Simply delicious with low-fat vanilla yogurt
and a sprig of fresh mint.
SERVES 8
1 pound rhubarb, fresh or frozen
¼ cup freshly squeezed orange juice
5 tablespoons packed dark brown sugar
2 packets unfl avored gelatin
½ cup cold water
1 cup strawberries, sliced
Cut the rhubarb into ½-inch chunks or use fro
zen rhubarb as is. Place in a saucepan and pour
on the orange juice. Bring to a boil, reduce the
heat, and simmer 8 minutes or until soft. Stir in
the brown sugar.
Sprinkle the gelatin over the water to soft en
for 10 minutes. Stir into the hot fruit to dis
solve. Add the strawberries and mix gently.
Pour into a mold or glass 8x8-inch baking pan
and chill.
Unmold the dessert by setting in hot water
for 30 seconds or until it loosens. Tip onto a
plate. Cut in wedges and serve. If you’ve chosen
the glass pan, cut in squares and serve.
Per serving : 60 calories, 0 g fat, 0 g saturated fat, 13 g
carbohydrate, 2 g protein, 1 g dietary fiber, 8 mg so
dium. Exchanges: ½ Fruit, ½ Carbohydrate
RHUBARB • 227