Food and Nutrition


| Share

Rhubarb-Stawberry Topping

Rhubarb Strawberry Topping
Rhubarb Strawberry Topping
This healthy recipe comes from NDSU Extension Service.


  • 10 slim stalks of rhubarb, trimmed and cut into 1/2-inch pieces
  • 4 c. hulled, quartered strawberries
  • 1 1/2 c. sugar
  • 1 c. orange juice
  • Zest of one orange, grated
  • Zest of one lemon, grated
  • 1/2 tsp. vanilla extract


In a large, heavy saucepan, combine all the ingredients and stir well. Bring to a boil over medium-high heat. Reduce heat and simmer for 10 to 12 minutes. Skim off the foam as it collects. Remove from heat and allow mixture to cool to room temperature. Cover and refrigerate. Serve cold or warm. Reheat if desired. It keeps for four days in the refrigerator.

Makes 8 servings.

Per Serving: about 71 calories, less than 1 grams (g) of fat, 19.5 g carbohydrate, and 1.3 g of fiber.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.