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SUGAR FREE STRAWBERRY RHUBARB SAUCE

Serves : 8
INGREDIENTS
  • 3 cups frozen strawberries
  • 2 cups frozen rhubarb
  • cup water
  • 1/3 cup Splenda or sugar
  • Juice of lemon
DIRECTIONS

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 to 9 minutes.

Pure 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.

Serve hot or cold.