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Rhubarb Stewed With Apple And Strawberries Recipe
|Rhubarb||1 Pound (Fresh Or Frozen)|
|Water||1 Cup (16 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Strawberries||2 Cup (32 tbs)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Packed brown sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 763 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 6.8 mg
Sodium 111.1 mg4.6%
Total Carbohydrates 181 g60.3%
Dietary Fiber 23.8 g95.2%
Sugars 144.5 g
Protein 14 g28.1%
Vitamin A 20.6% Vitamin C 540.4%
Calcium 75.9% Iron 17.4%
*Based on a 2000 Calorie diet
Cut rhubarb into 1-in/2.5 cm lengths.
Peel, core and thinly slice apple.
In saucepan, combine orange rind and juice, rhubarb, apple, water and sugar; cover and bring to boil.
Reduce heat and simmer for 10 minutes or until fruit is tender, stirring occasionally.
Remove from heat and stir in strawberries.
Add more sugar to taste.
Serve warm or at room temperature.
Top each serving with a spoonful of yogurt and sprinkle with brown sugar.