Easy Rhubarb with Strawberries
Source of Recipe
¼ c. sugar
¼ c. orange juice
2 c. fresh or frozen rhubarb, thawed and cut into ½” thick pieces
1 tbs. cold water
2 tsp. cornstarch
1 c. sliced fresh strawberries
In medium saucepan, combine sugar and orange juice. Bring to a boil; stir in rhubarb slices. Return to boil; reduce heat and simmer, covered, for 5 minutes or until rhubarb is tender. Drain rhubarb, reserving syrup.
Add water to syrup to measure 2/3 cup. Return syrup to pan. Stir together cold water and cornstarch; add to syrup and stir well. Cook until thickened and bubbly. Cook 2 more minutes. Remove from heat.
Gently stir in rhubarb and strawberries. Cool at room temperature for 30 minutes. Cover and chill for at least 2 hours or up to 4 hours.
Servings and Nutrition Information:
Makes 4 servings.
Per serving: 85 Calories, 0 g Fat, 0 mg Cholesterol, 3 mg Sodium, 21 g Carbohydrate, 2 g Fiber, 1 g Protein.
Serving Suggestion: Although a bowl of this fruity dessert is delicious by itself, it can be served over low fat vanilla ice cream, frozen yogurt or angel food cake.