Ready in 45 minutes
Try this Low-carb Rhubarb-strawberry Sauce (#12) recipe, or contribute your own.
In a medium pot, mix rhubarb, 1/2 cup strawberries, Splenda and 1/4 cup water. Cook over medium heat 15 minutes, until rhubarb falls apart. Reduce heat and stir frequently during the last 5 minutes of cooking time. Remove from heat; transfer to a bowl and fold in remaining strawberries. Cool completely.
*** Serve over Angel Food Cake or ice cream. ***