This delicious topping is wonderful on ice cream, angel food cake or baked apples. It features frozen fruit as a convenient way to have a delicious fruit-based dessert year round. Splenda is a new non-nutritive sweetener that is made from sugar but contains no calories. It is recommended for use for people with diabetes and for anyone trying to reduce excess calories from sugar. It is very versatile and can even be used in cooking. You can replace the Splenda with an equal amount of sugar if you’d prefer.
Serves: 8 (Serving Size: ¼ cup)
Ingredients:
3 cups frozen strawberries
2 cups frozen rhubarb
½ cup water
1/3 cup Splenda (or sugar)
Juice of ½ lemon
Instructions:
In a heavy saucepan over low-medium heat combine rhubarb, strawberries and water.
Cover and cook until the fruit is completely defrosted and soft, approximately
7-9 minutes.
Purée mixture with a hand blender or in a blender, returning mixture to pan.
Increase heat to medium and add Splenda. Stir to dissolve.
Add lemon juice and continue stirring until the mixture is reduced by about 1/3 and the sauce appears to have thickened.
Sugar Free Strawberry Rhubarb Sauce
