| 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
A Message from our Provider:
“With Jesus, you can do it”