Ingredients
2 cup sugar
2 Tbsp cornstarch
6 cup chopped fresh or frozen rhubarb
2 cup fresh or frozen unsweetened sliced strawberries
2 medium navel oranges, peeled and sectioned
1 tsp grated lemon peel
3 cup water
1 cinnamon stick
Vanilla ice cream
Preparation
In large saucepan, combine the sugar, cornstarch, rhubarb, strawberries, oranges and lemon peel until blended. Stir in the water and cinnamon stick. Bring to a boil; cook and stir for 2 minutes.
Reduce heat; simmer, uncovered, for 50-60 minutes or until thickened. Discard cinnamon stick. Cool. Refrigerate until chilled. Serve over the ice cream.
