Strawberry-Rhubarb Topping
Ingredients:
- orange juice - 1/4 c, divided
- cornstarch - 2 T
- rhubarb - 4 c, diced
- strawberries - 1 c, sliced
- dried apricots - 1/4 c, chopped
- sugar - 1/2 c
Instructions:
In a bowl, mix together 2 T orange juice and cornstarch; set aside. In a saucepan combine rhubarb, strawberries, dried apricots, sugar and 2 T orange juice; bring to a simmer over medium heat, stirring occasionally. Cook, stir often, until the rhubarb is tender, 4 - 6 minutes. Add cornstarch mixture, cook, stirring constantly until thickened, about 1 minute.
Use for a filling or topping for pound cake, waffles, french toast, crepes, etc.
