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I just made the most DELICIOUS and EASY recipe, I'm dying to share it [www.QinSen.com]
it with you. It came for a SAD cookbook I have that is not too bad [www.QinSen.com]
actually: The New Basics by Julee Rosso and Sheila Lukins. It was [www.QinSen.com]
given to me as a housewarming gift, and I use it mostly as a [www.QinSen.com]
reference -- how long to cook vegetables I'm not familiar with, etc. [www.QinSen.com]
I have tried to make some of their recipes, converting to nonfat in [www.QinSen.com]
the usual ways, and it usually works. [www.QinSen.com]

Anyway, this recipe is completely vegan. I saw some rhubarb in the
store and I LOVE it, so I decided to bring it home and see what I
could do. I had no idea how to cook it, but found this DELISH recipe:

Rhubarb Strawberry Sauce

10 large stalks rhubarb, trimmed and cut into 1" lengths
4 cups hulled, halved strawberries
1 cup sugar
1 cup fresh orange juice
finely grated zest of 1 orange
finely grated zest of 1 lemon
2 teaspoons ground ginger
1/2 teaspoon salt (optional)
1/2 vanilla bean, split lengthwise

Combine all ingredients in a heavy saucepan. Stir well and bring to
a boil over medium heat. Reduce heat and simmer, stirring once and
skimming off any foam that forms on top, until the rhubarb is just
tender, 10-12 minutes. Remove the vanilla bean and let the mixture
cool to room temperature. Cover and refridgerate. It will keep
for 2 days.

My hints:
1) The recipe is very tolerant. I 1/4'd the recipe, then halved the
sugar from that, my OJ was not fresh, I had no zest of anything so
just used lemon juice. It was still delicious.
2) I do suggest cutting down the sugar for those watching calories.
I cut sugar always, sometimes leaving it off altogether. Rhubarb
is tart though, so you can experiment and find your happy medium.
3) FOR INDIVIDUALS: this recipe lends itself well to being made in
a small batch. I quartered it by using 3 small rhubarb stalks, about
a cup of strawberries (I didn't measure, just dropped them right into
the pan), etc and it came out great. It made enough for a
2 rhubarb/strawberries crepes 2 days in a row.
4) CREPES: this is GREAT in crepes. For those in the Bay Area, I
bought some ready-made crepes at Andronico's. These are NOT lowfat
or vegan. They have 20% fat. However, each crepe is 25 calories with
5 from fat; for me, having 2 crepes with 10 calories from fat is
acceptable given the way I eat the rest of the time.
5) They suggest putting it on gingerbread. I think it would be great on
anything you normally but jam on.