Strawberry-Rhubarb Filling

Strawberry-Rhubarb Filling

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From: EatingWell Magazine, Spring 2004

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¼ cup orange juice, divided
  • 2 tablespoons cornstarch
  • 4 cups diced rhubarb, (1 pound)
  • 1 cup strawberries, hulled and sliced
  • ¼ cup dried apricots, chopped
  • ½ cup sugar

Preparation

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  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 information

  • Serving size: about ⅓ cup
  • Per serving: 97 calories; 0 g fat(0 g sat); 2 g fiber; 24 g carbohydrates; 1 g protein; 12 mcg folate; 0 mg cholesterol; 18 g sugars; 399 IU vitamin A; 21 mg vitamin C; 60 mg calcium; 0 mg iron; 3 mg sodium; 315 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 other carbohydrate

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