Ingredients
Directions
In saucepan, combine sugar and orange juice.
Bring to boiling; add fresh or frozen rhubarb.
Return to boiling; reduce heat.
Cover and simmer 5 to 7 minutes or until rhubarb is nearly tender.
Drain rhubarb, reserving syrup.
If necessary, add water to reserved syrup to make ⅔ cup.
Pour syrup into saucepan.
Stir together cornstarch and water; stir into syrup.
Cook and stir until thick and bubbly.
Cook and stir for 2 minutes more.
Remove saucepan from heat.
Gently stir in rhubarb and strawberries.
Cover and chill throughly (about 1½ hours).
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