2/3 cup honey
1 cup water
4 cups coarsely chopped rhubarb (1/2-inch pieces)
1/2 teaspoon vanilla
2 tablespoons cornstarch
3 tablespoons cold water
2 pints nonfat frozen yogurt
Servings: 6
Dissolve honey in water in large non-aluminum saucepan. Bring to a boil over medium-high heat. Add rhubarb. Reduce heat to low; simmer, uncovered, 15 to 25 minutes or until rhubarb is tender but still intact. Stir in vanilla. Combine cornstarch with 3 tablespoons water; mix well. Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil. Reduce heat; simmer 3 to 5 minutes or until mixture thickens. Pour into serving bowl and refrigerate until cold. Serve over frozen yogurt.
Servings: 6
1 cup water
4 cups coarsely chopped rhubarb (1/2-inch pieces)
1/2 teaspoon vanilla
2 tablespoons cornstarch
3 tablespoons cold water
2 pints nonfat frozen yogurt
Servings: 6
Dissolve honey in water in large non-aluminum saucepan. Bring to a boil over medium-high heat. Add rhubarb. Reduce heat to low; simmer, uncovered, 15 to 25 minutes or until rhubarb is tender but still intact. Stir in vanilla. Combine cornstarch with 3 tablespoons water; mix well. Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil. Reduce heat; simmer 3 to 5 minutes or until mixture thickens. Pour into serving bowl and refrigerate until cold. Serve over frozen yogurt.
Servings: 6
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