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Strawberry-Rhubarb Filling

:  Spring 2004

Your rating: None Average: 4.5 (4 votes)

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


Strawberry-Rhubarb Filling Recipe

Makes: About 2 1/2 cups, for 8 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

Try this recipe with:

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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.

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1 other carbohydrate


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Low calorie
Low cholesterol
Preparation/ Technique
Braise/Stew
Meal/Course
Breakfast
Brunch
Dessert
Season
Spring
Summer
Style/Theme
Entertaining, casual
Entertaining, formal
Kid-friendly
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
American
French
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
8 or more
Publication
Spring 2004
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