| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 3 | c | Rhubarb*; 1/2-inch pieces |
| 1 | c | Sugar |
| 1/4 | c | Cold water |
| 3 | tb | Cornstarch |
| 1 | c | Sliced strawberries* * |
| Few drops red food color | ||
| Whipping; (heavy) cream |
INSTRUCTIONS
Heat rhubarb, sugar and 1 tablespoon of the water to boiling in 2-quart saucepan; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Mix cornstarch and remaining water; stir into rhubarb mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in strawberries and food color. Spoon into dessert dishes. Cover and refrigerate about 2 hours or until chilled. Serve with whipping cream. 4 servings. * 1 package (16 ounces) frozen unsweetened rhubarb, thawed and drained; can be substituted for the fresh rhubarb. ** 1 package (10 ounces) frozen strawberries, thawed and drained; can be substituted for the fresh strawberries. Posted to recipelu-digest Volume 01 Number 356 by James and Susan Kirkland <kirkland@gj.net> on Dec 10, 1997
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