Strawberry-Rhubarb Filling

Published in Recipes, Other Author: CentraCare

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.