Saucy Rhubarb & Strawberries
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
orange juice
|
|
| 2 | cups |
rhubarb
cut into 1/2 inch slices |
*
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
| 1 | cup |
strawberries
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 59 | ml |
orange juice
|
|
| 473 | ml |
rhubarb
cut into 1/2 inch slices |
*
|
| 1E+1 | ml |
cornstarch
|
|
| 15 | ml |
water
|
|
| 237 | 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).
