Fresh rhubarb may be one of the spring season’s most underrated treats. Though classified as a vegetable, rhubarb’s tart flavor nicely complements the sweetness of ripe berries. Here we team it with strawberries and crisp apples to create an irresistible and healthful topping for any number of desserts, from cheesecake to ice cream.
1 orange, zest and juice
1/4 cup light agave nectar
1 pound rhubarb, sliced
1 apple, cored and chopped
1 pound strawberries, hulled and sliced
Place the orange zest and juice in a sauce pan along with the agave nectar, rhubarb and apples. Simmer for ten minutes, then remove from the heat and stir in strawberries. Serve warm or at room temperature, spooned over ice cream, cheesecake or yogurt.