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Recipe Summary

total:
15 mins
Servings:
16
Yield:
2 cups
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Ingredients

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Directions

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  • In a small saucepan, bring rhubarb, sugar, and water to boiling. Reduce heat. Cover and simmer about 5 minutes or until rhubarb is tender.

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  • Stir in strawberries and cinnamon basil. Remove from heat; cool. Cover and chill in the refrigerator. Makes 2 cups (sixteen 2-tablespoon servings).

Tips

Nutrition facts are given for 2 tablespoons of sauce.

Nutrition Facts

29 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 1mg; potassium 60mg; carbohydrates 7g; fiberg; sugar 6g; proteing; vitamin aIU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 10mg; ironmg.

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