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Post by Loupy on Mar 5, 2011 20:08:30 GMT -7
Strawberry-Rhubarb Filling
Try this filling in crepes or as a sauce for pancakes or French toast.
Makes about 2 1/2 cups, for 8 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
Ingredients:
1/4 cup orange juice, divided 2 tablespoons cornstarch 4 cups diced rhubarb (1 pound)[make sure it's red, not green] 1 cup strawberries, hulled and sliced 1/4 cup dried apricots, chopped 1/2 cup sugar
Instructions:
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: Per serving: 92 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrate; 1 g protein; 2 g fiber; 3 mg sodium.
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