Saucy Rhubarb and Strawberries
Recipe from
Better Homes and Gardens
Rhubarb and strawberries are a favorite combination. For this low-fat treat, cook the timeless duo with a thick orange sauce.
Servings:
Makes 6 servings.
Prep Time:
10 mins
Total Time:
18 mins
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Ingredients
-
1/4 cupsugarsee savings
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1/4 cuporange juicesee savings
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2 cupsrhubarb cut into 1/2-inch slices or frozen sliced rhubarb (8 ounces)see savings
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2 teaspoonscornstarchsee savings
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1 tablespoonwatersee savings
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1 cupsliced strawberriessee savings
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Directions
1.
In a small saucepan combine sugar and orange juice. Bring to boiling; 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.
2.
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 until thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from the heat.
3.
Gently stir in rhubarb and strawberries. Cover and chill 1 1/2 to 6 hours. Makes 6 servings.
Nutrition information
Per serving: Calories 61, Total Fat 0 g, Cholesterol 0 mg, Sodium 2 mg, Carbohydrate 15 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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