Rhubarb Pomegranate Sauce

ACTIVE TIME: 20 min. TOTAL TIME: 11⁄2 hrs. SERVES: 4 (5 Tbs. per)

8 oz. trimmed rhubarb, cut into ½”-thick slices

1 Tbs. + 1 tsp. cornstarch

1⁄2 cup sugar

1⁄3 cup pomegranate juice

1 tsp. balsamic vinegar

Meringue shells or pound cake slices and fresh

mint sprigs (optional)

In bowl, toss rhubarb with cornstarch until coated. In pot, combine sugar, juice and vinegar; bring to a boil. Add rhubarb mixture; over medium-low heat, cook, stirring, until just tender and mixture has thickened, 5 min. Transfer to heatproof bowl; cool, then cover and chill. Makes about 11⁄4 cups. If desired, serve in meringue shells or over pound cake slices and garnish with mint.

Per serving: Cal. 133 Pro. 1g. Carb. 34g Fiber 1g Sug. 29g Chol. 0mg. Sodium 3mg Total fat: 0g. Sat. 0g Trans. 0g.