Combine first three ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered for 5 minutes or until rhubarb is tender. Combine 1 tablespoon water and cornstarch; stir well and add to rhubarb mixture. Bring to a boil and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in strawberries and vanilla. Serve warm or chilled over angel food cake, sponge cake or vanilla low-fat ice cream. (Yield: 3-1/3 cups - Serving size 1/3 cup)
Stovetop
2009
1 Point Each; 12 for Entire Recipe