Ingredients
2 cups sugar
2 tablespoons cornstarch
6 cups chopped rhubarb
2 cups fresh strawberries (unsweetened)
2 medium navel oranges, peeled and sectioned
1 teaspoon grated lemon peel
3 cups water
1 cinnamon stick (3 inches)
Vanilla ice cream
Preparation
In a 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. Yield: 7 cups.
See other recipes at: www.havefunbaking.com And check out: www.lovetobakeandcook.blogspot.com
