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.
- 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.