Strawberry-Rhubarb Filling
Try this filling in crepes or as a sauce for pancakes or French toast.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
about 2 1/2 cups, for 8 servings
Ingredients
-
1/4 cup orange juice, divided
-
2 tablespoons cornstarch
-
4 cups diced rhubarb, (1 pound)
-
1 cup strawberries, hulled and sliced
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1/4 cup dried apricots, chopped
-
1/2 cup sugar
Directions
1.
Mix 2 tablespoons orange juice and cornstarch in a small bowl. Combine rhubarb, strawberries, dried apricots, sugar and remaining 2 tablespoons orange juice in a saucepan; bring to a simmer over medium heat, stirring occasionally. Cook, stirring often, until the rhubarb is tender, 4 to 6 minutes. Add the cornstarch mixture and cook, stirring constantly until thickened, about 1 minute.
Nutrition information
Calories 92, Sodium 3 mg, Carbohydrate 23 g, Fiber 2 g, Protein 1 g, Potassium 288 mg. Exchanges: Fruit 1,Other Carbohydrate 1.
Percent Daily Values are based on a 2,000 calorie diet
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