4 cups (1 litre) fresh rhubarb
3 medium Ontario apples
1 pint (500ml) fresh Ontario strawberries
2 cups (500ml) water
1/2 to 3/4 cup (125-188ml) Ontario maple syrup
1 tsp (5ml) vanilla
1 1/2 cups (375ml) plain yogurt
Rinse the fruit. Cut the tough ends off the rhubarb; peel and core the apples, hull the strawberries. Chop all the fruit into 2 cm pieces. In a large saucepan, bring the fruit to a boil with the water. Lower the heat and add the maple syrup and vanilla. Stir to combine, and let the fruit simmer. After about 15 minutes, begin to mash the softened fruit. Continue to simmer about 1 hour or more, mashing occasionally until the sauce is fairly smooth. Remove it from the heat. Refrigerate at least 3 hours. Just before serving stir in yogurt.