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Saucy Rhubarb & Strawberries

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Submitted by Cyndejeen

Ingredients

¼ 59
CUP ML SUGAR
¼ 59
CUP ML ORANGE JUICE
2 473
CUPS ML RHUBARB
cut into 1/2 inch slices *
2 1E+1
TEASPOONS ML CORNSTARCH
1 15
TABLESPOON ML WATER
1 237
CUP ML STRAWBERRIES
sliced

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).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 48 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 33%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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