Strawberry Rhubarb Coupe
Recipe: #23599
April 25, 2016
Categories: Desserts, Strawberry, Rhubarb, Gluten-Free, Low Calorie, Low Cholesterol, No Eggs, Vegetarian, Kosher Dairy, more
"Recipe source: Bon Appetit (April 1990)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (170.5 g)
- Calories 160
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 3 mg
- Total Carbohydrate - 40.6 g
- Dietary Fiber - 3.4 g
- Sugars - 30.4 g
- Protein - 1.2 g
- Calcium - 34.3 mg
- Iron - 0.4 mg
- Vitamin C - 15.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place strawberries in a bowl and sprinkle 2 tablespoons sugar and the lemon juice over the berries; toss. Cover and let stand at room temperature for 30 minutes or until sugar dissolves and berries are juicy. Strain through sieve; reserve berries and the juices separately. Add enough water to the juices to equal one cup.
Step 2
In a saucepan combine 1/4 cup sugar and the cornstarch; add the reserved juice into the sugar mixture; add rhubarb and 1/2 cup strawberries and cook over medium low heat until mixture boils and thickens and the rhubarb is tender (10 minutes).
Step 3
Transfer mixture to a bowl and cool to room temperature (20 minutes). Fold in remaining strawberries and the orange peel. Spoon into wine goblets and refrigerated until chilled (1 hour).
Step 4
Top with a spoonful of yogurt and garnish with mint.
Tips
No special items needed.
4 Reviews
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