1 lb. rhubarb, leaves removed and cut into 1-inch slices
1/2 cup sugar
Few sprigs of mint (optional)
Thinly pared rind and juice of 1 orange
1/2 lb. fresh or frozen strawberries, sliced
4 T. non-fat vanilla yogurt

Place the rhubarb in a heavy based saucepan with the sugar, mint, orange rind and juice. Cover and cook gently for approximately 5 minutes, until the rhubarb is tender but not mushy. Remove from the heat and add the strawberries. Serve warm or cold with a T. of fat free vanilla yogurt on top of each serving.

Yield: 4 servings
Calories 160
Fat 0.5g