Strawberry-Rhubarb Filling

http://www.eatingwell.com/recipes/strawberry_rhubarb_filling.html

From EatingWell:  Spring 2004

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

About 2 1/2 cups, for 8 servings | Active Time: 20 minutes | Total Time: 20 minutes

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

Preparation

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

Per serving : 92 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 1 g Protein; 2 g Fiber; 3 mg Sodium; 288 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate