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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; carbohydrates 23.8g; dietary fiber 2.3g; sugars 18.1g; fat 0.2g; vitamin a iu 399.1IU; vitamin c 21.2mg; folate 11.6mcg; calcium 60.3mg; iron 0.4mg; magnesium 10.9mg; potassium 315.4mg; sodium 3mg.
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