In large skillet, combine rhubarb, strawberries, orange juice, add sugar. Saute over hi-heat, stirring occasionally. Remove from heat. Let cool. To serve, spoon into dessert dishes. Top w/ vanilla yogurt and toasted slivered almonds. Approximately 8 minutes. Per serving (excluding unknown items): 243 Calories; 1g Fat (3% calories from fat); 2g Protein; 60g Carbohydrate; 0mg Cholesterol; 3mg Sodium By Patty
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 171 (23%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 761.6mg||20 %|
|Total Carbohydrate 144.8g||43 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 137.1g|
|Protein 9.6g||14 %|
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Calories per serving: 750
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