Cool Strawberry-Rhubarb Coupe from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Ric
Rhubarb and strawberries have a natural affinity, the sweet berries cutting through what early Americans called “pie-plant’s” astringency. This is a light variation on the classic spring fruit...
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Ingredients
- 3 cups thinly sliced hulled strawberries (about 1½ pints)
- 6 tablespoons sugar
- Nonfat yogurt
- ½ teaspoon grated orange zest
- Mint sprigs, for garnish (optional)
- 1 tablespoon fresh lemon or lime juice
- Cold water, as needed
- ¼ cup cornstarch
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