Try this filling in crepes or as a sauce for pancakes or French toast. Source: EatingWell Magazine, Spring 2004

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • 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 Facts

97 calories; 0.2 g total fat; 3 mg sodium. 315 mg potassium; 23.8 g carbohydrates; 2.3 g fiber; 18 g sugar; 0.9 g protein; 399 IU vitamin a iu; 21 mg vitamin c; 12 mcg folate; 60 mg calcium; 11 mg magnesium;