Strawberry-Rhubarb Filling

Spring 2004

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

Strawberry-Rhubarb Filling

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

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  • 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:


  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.


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

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