| 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
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”