Strawberry-Rhubarb Filling

Recipe from Eating Well

Try this filling in crepes or as a sauce for pancakes, French toast, chicken or pork.

Ingredients

• 1/4 cup orange juice, divided
• 2 tablespoons cornstarch
• 4 cups diced rhubarb (1 pound)
• 1 cup strawberries, hulled and sliced
• 1/4 cup dried apricots, chopped
• 1/2 cup sugar or Splenda

Directions

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.

Yield: 2 ½ cups, for 8 servings (1 serving = 1/3 cup)

Nutritional Information Per Serving with Sugar

• Calories: 92
• Fat: 0 g.
• Sat. Fat: 0 g.
• Trans Fat: 0 g.
• Sodium: 3 mg
• Carbs: 23 g.
• Fiber: 2 g.
• Protein: 1 g.

Nutritional Information Per Serving with Splenda

• Calories: 44
• Fat: 0 g.
• Sat. Fat: 0 g.
• Trans Fat: 0 g.
• Sodium: 3 mg
• Carbs: 11 g.
• Fiber: 2 g.
• Protein: 1 g.