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

Patsy Jamieson
Source: EatingWell Magazine, Spring 2004

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Recipe Summary

total:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

97 calories; protein 0.9g 2% DV; carbohydrates 23.8g 8% DV; exchange other carbs 1.5; dietary fiber 2.3g 9% DV; sugars 18.1g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 399.1IU 8% DV; vitamin c 21.2mg 35% DV; folate 11.6mcg 3% DV; calcium 60.3mg 6% DV; iron 0.4mg 2% DV; magnesium 10.9mg 4% DV; potassium 315.4mg 9% DV; sodium 3mg; thiaminmg 2% DV.