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

Patsy Jamieson
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Ingredients

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.

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Nutrition Facts

97 calories; 0.2 g total fat; 3 mg sodium. 23.8 g carbohydrates; 0.9 g protein; Full Nutrition