Preparation:
In saucepan, combine sugar and orange juice. Bring to boiling; add rhubarb.
Return to boiling
and reduce heat. Cover and simmer 5 to 7 minutes or until rhubarb is nearly
tender. Drain rhubarb
and reserve syrup. If necessary, add water to reserved syrup to make 2/3
c. Pour syrup in
saucepan. Stir together cornstarch and water; stir into syrup. Cook and stir
until bubbly and thick.
Cook and stir for 2 minutes more. Remove from heat . Gently stir in rhubarb
and strawberries.
Cover and chill thoroughly (about 1 1/2 hours). |
