Recipe By : Modern Woman magazine, June 1993
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Vanilla
2 1/2 c Sliced strawberries
Put rhubarb, organe juice, and sugar into a medium sized saucepan.
Stir together.
Bring to a boil over medium-high heat, stirring occaisionally.
Cover, and reduce temperature to low. Simmer gently for 7 to 12
minutes or until rhubarb is tender but most of the pieces still
have some shape.
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.
