Yield: 8 servings
Measure | Ingredient |
---|---|
3 cups | 1\" pieces fresh Rhubarb |
1 cup | Sugar |
1 cup | Halved fresh Strawberries |
1 tablespoon | Cornstarch |
2 tablespoons | Water |
Combine rhubarb, sugar, and ⅓ cup water in saucepan; bring to a boil. Reduce heat; cover. Simmer 5 minutes. Add strawberries; cook until strawberries are tender, 2-3 minutes. Blend together cornstarch and 2 T water; add to rhubarb mixture. Cook, stirring constantly, until mixture thickens and boils. Remove from heat. Chill in refrigerator until serving time. Yield 3 cups.