Saucy Strawberries and Rhubarb

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Saucy Strawberries and Rhubarb

Source: some Better Homes and Gardens cookbook I no longer have
serves approximately 4

1/4 c sugar
1/4 c orange juice
2 c rhubarb cut into 1/2-inch slices or frozen sliced rhubarb (8 ounces)
2 teas cornstarch
1 T water
1 c sliced strawberries

In a small saucepan combine sugar and orange juice. Bring to a boil; add fresh or frozen rhubarb. Return to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or until rhubarb is nearly tender. Drain rhubarb, reserving syrup.

If necessary, add water to reserved syrup to make 2/3 cup. Pour syrup into saucepan. Stir together cornstarch and the water; stir into syrup. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from the heat. Cool to room temperature.

Gently stir in rhubarb and strawberries. Cover and chill thoroughly (about 1 1/2 hours). Serve with cream poured over the top, with ice cream, or stir it into plain yogurt for your breakfast.

Nutrition information per serving: 61 calories, 1 g protein, 15 g carbohydrate, 0 g fat,
0 mg cholesterol, 2 mg sodium, 200 mg potassium.

Notes from Colette:

 I rarely follow this recipe without doubling or tripling it since it stores well and I love it. I like to add strawberries just before serving so they don't get soggy.