Strawberry and Rhubarb Vanilla Bean Sauce with Frozen Yogurt


1 ½ cups water
1 cup sugar
1/8 tsp. salt
1 vanilla bean, split
1 lb. strawberries, split
1 lb. rhubarbs, peeled
2 Tbsp. cornstarch (diluted with 3 Tbsp. water)
Lemon peel, as needed
2 cups low fat frozen yogurt, vanilla


  1. Bring to a boil 1 ½ cups water 2/3 cup of the sugar, salt and vanilla
    bean for 4-5 minutes and the lemon peel last minute.
  2. Peel back side of rhubarbs, or where the skin is thick, slice in 2 inch
    pieces and toss them in the rest of the sugar (1/3 cup).
  3. Turn water mixture down to a low simmer and add the rhubarb.
  4. Let it simmer so the fruit becomes soft and transparent. Add the strawberries.
  5. Turn the heat up to all most boiling and add diluted cornstarch using water.
  6. Remove to a bowl and let it chill to room temperature.
  7. Serve over low fat vanilla frozen yogurt.

Yield: 4 servings
Serving Size: ½ cup frozen yogurt with 2 Tbsp. fruit sauce
Source: Culinary Institute of America

StrawberryRhubarbVanilla Bean Sauce nutrition label


For over a century, a leader in patient care, medical education and research, with expertise in virtually every specialty of medicine and surgery.

About BWH