Rhubarb is one of those flavors that is deliciously addicting…. pairs wonderfully with Strawberries. A tart-sweet flavor, perfectly thickened.
Ingredients
- 2 -3 medium- large stalks fresh rhubarb, choose bright colored ones, to equal 2 cups sliced
- ½ cup pure cane sugar
- 1 tablespoon fresh orange juice
- ¾ cups small strawberries, hulled, washed & dried, cut in quarters
- 1 teaspoon cornstarch
- 1 teaspoon filtered water
Instructions
- Cut cleaned and dried rhubarb into 1'2" slices the diagonal.
- In a non reactive one quart pot, add rhubarb, sugar and orange juice. Bring to a boil, stir to dissolve the sugar. Reduce heat to a simmer and cover the pot. Cook for just 3 minutes until softened, the color should still be bright. Combine water and cornstarch in a small bowl and mix well. Add to simmering rhubarb and stir well until the liquid has thickened, about 30 seconds. Remove from heat - add strawberries and stir in. Cool, then refrigerate in a clean glass container with a good seal.
- Top a 9" cheesecake. See recipe: Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust - Gluten Free
- Use as a topping for yogurt, ice cream, scones and cake.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
