SPICY RHUBARB and STRAWBERRIES
|Course : Fruits
|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
Cover and chill thoroughly (about 1 1/2 hours).
1197 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 290g Carbohydrate; 0mg Cholesterol; 31mg Sodium