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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Gingered Rhubarb-Berry Sauce

Source: National Pork Board

A mix of gingery rhubarb and berries into a delicious sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	89.2

Total Carbs	22.0 g

Dietary Fiber	3.1 g

Sugars	16.6 g

Total Fat	0.3 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	279.0 mg

Protein	1.2 g

Sodium	32.3 mg

Dietary Exchanges 0.3 Fat, 0.6 Fruits, 0.7 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 cup fresh rhubarb, diced 2.0
2 cup fresh strawberries 0.5
0 1/2 cup sugar 0.5
0 1/2 cup orange juice 0.5
0 1/2 cup grated orange peel 0.5
0 1/2 cup fresh lemon peel 1.0
1 tbsp fresh ginger root 1.0
1 pinch salt 0.5
0 1/2 tsp vanilla extract

Directions

Combine all ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat.
Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until rhubarb is just tender, 10-12 minutes.