| 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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