| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Sauces |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh or frozen sliced rhubarb |
| 1/3 |
c |
Orange juice |
| 1/4 |
c |
Granulated sugar |
| 1/2 |
ts |
Cinnamon |
| 1 |
pn |
Cloves |
| 1 |
pn |
Ground nutmeg |
| 1 |
ts |
Vanilla |
| 2 1/2 |
c |
Sliced strawberries |
INSTRUCTIONS
1. Put rhubarb, organe juice, and sugar into a medium sized saucepan. Stir
together.
2. Bring to a boil over medium-high heat, stirring occaisionally. Cover,
and reduce temperature to low. Simmer genlty for 7 to 12 minutes or until
rhubarb is tender but most of the pieces still have some shape.
3. Remove from heat. Stir in cinnamon, cloves, ground nutmeg, and vanilla.
STir in strawberries. Taste and add more sugar if necessary, depending on
the sweetness of the berries. Serve warm or cold, as a sauce for ice cream
spooned over pound cake or short cake, or stirred into porridge. Sauce can
by prepared several days in advance and refrigerated.
Source: Modern Woman magazine, June 1993 issue Shared by: Sharon Herrington
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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