| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Parve | 1 | Servings | |
INGREDIENTS
| 2 | BAGS FROZEN WHOLE STRAWBERRIES; (NO SYRUP) | |
| 1 | BAG FROZEN CUT UP RUBARB |
INSTRUCTIONS
Place in a pot, cover 1/4 way with orange juice and another 1/4 water. Bring to a boil and immedietly lower flame to a simmer. Allow to simmer until rubarb is VERY soft. Add lots of sugar and some vanilla sugar as well. I know this sounds like overkill but I put in a package of strawberry jello as well (it makes a big difference). Taste to make sure it is sweet enough and allow to cool. Posted to JEWISH-FOOD digest by "Aliza Blizinsky" <alizab@hotmail.com> on Feb 17, 1998
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