3 1/2 c. sliced, fresh rhubarb (1/2 inch slices)
2 c. sliced, fresh strawberries
1/3 c. sugar
1/4 c. water
1 (2 inch) piece vanilla bean

Combine first 4 ingredients in 2 quart baking dish; toss well. Tuck vanilla bean under mixture. Bake at 325 degrees for 45 to 50 minutes or until rhubarb is tender. Let cool; discard vanilla bean; stir gently. Serve over vanilla ice milk or top with low-fat vanilla yogurt. 62 calories per 1/2 cup.