[sidebar]To top yogurt, cereal, or frozen desserts:Combine 1/2 pound of chopped rhubarb with 1 pint of sliced strawberries; 1/4 cup each of water, orange juice, and sugar; and 2 teaspoons of vanilla extract. Bring to a boil over medium heat, stirring often. Reduce heat, cover, and simmer 10 minutes or until syrup thickens and rhubarb stalks are tender. Chill. Makes 4 servings.NUTRITION: 100 cal, 1 g pro, 23 g carb, 0.5 g fat, 0 g sat fat, 0 mg chol, 3 g fiber, 4 mg sodium More from Prevention: Dr. Weil’s Top Vision-Protecting Foods
