Course : Fruits
Serves: 6
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1/4 Cup sugar
1/4 Cup orange juice
2 Cup rhubarb cut into 1/2-inch chunks, or
8 ounces frozen sliced rhubarb
2 teaspoon cornstarch
1 tablespoons water
1 Cup sliced fresh strawberries

Preparation / Directions:

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).


Nutritional Information:

1197 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 290g Carbohydrate; 0mg Cholesterol; 31mg Sodium

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