Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Rhubarb-Strawberry Sauce
  1                cup  sour cream or plain yogurt
  1                cup  whipping (heavy) cream
     1/3           cup  packed brown sugar
                        RHUBARB-STRAWBERRY SAUCE:
     1/2                to
     3/4           cup  sugar
     1/3           cup  water
  1              pound  rhubarb, cut into 1-inch pieces (about 4
                        cups)
  1                cup  sliced strawberries
                        Few drops red food color, if desired

Preparation:

Prepare Rhubarb-Strawberry Sauce. Cover and refrigerate about 3 hours or until chilled. Mix sauce and sour cream. Beat whipping cream in chilled medium bowl until stiff. Fold in sauce mixture just until fruit streaks remain. Pour into dessert dishes or serving bowl. Sprinkle with brown sugar. Refrigerate any remaining dessert. RHUBARB-STRAWBERRY SAUCE Heat sugar and water to boiling in 2-quart saucepan, stirring occasionally. Add rhubarb; reduce heat. Simmer uncovered about 10 minutes or until rhubarb is tender and slightly transparent. Stir in strawberries. Heat just to boiling. Stir in food color.

Nutritional Information:

151 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 39g Carbohydrate; 0mg Cholesterol; 6mg Sodium