Both rhubarb and strawberries are at their peak from April to June. Strawberries have plenty of vitamin C and fiber. Choose shiny, firm strawberries with bright red color and fresh, green stems. To make them last longer, don't wash until you are ready to use them. Only the stalks of rhubarb, which look like big red celery, are eaten. (The leaves contain a combination of compounds that makes them toxic.) High in vitamin A, rhubarb was found in one study to have cancer-fighting compounds that increase in strength when it is cooked. It will keep up to three days if wrapped tightly in plastic and refrigerated.
Per Serving: 100 Calories, 1g Fat (0g Sat. Fat), 26g Carbohydrates, 5g Protein, 2g Fiber, 54mg Sodium
NOTE: Not recommended for those on the LMD (Low Microbial Diet).
1 pint strawberries, hulled and thickly sliced
¼ cup water
¼ cup orange juice
¼ cup sugar
1 tsp sugar, preferably superfine (optional)
½ lb fresh rhubarb, cut into 1 ½ -inch pieces
1 vanilla bean, split lengthwise
1 ½ cups nonfat plain yogurt
1 tsp pure vanilla extract
- Combine strawberries, rhubarb, water, orange juice, sugar and vanilla bean in heavy, medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Reduce heat, cover and simmer until fruit is very soft, about 10 minutes. Put mixture in bowl and refrigerate until cold.
- Mix yogurt and vanilla until well combined. Taste and, if desired, stir in superfine sugar. Chill until serving time. To serve, layer yogurt mixture and strawberry-rhubarb mixture alternately into wineglasses or parfait glasses, ending with fruit. Parfaits can be prepared a few hours ahead and refrigerated.
From: American Institute for Cancer Research; www.aicr.org