Strawberry-rhubarb flummery

1 Servings

Ingredients

Quantity Ingredient
3 cups Rhubarb*; 1/2-inch pieces
1 cup Sugar
¼ cup Cold water
3 tablespoons Cornstarch
1 cup Sliced strawberries* *
Few drops red food color
Whipping; (heavy) cream

Directions

Heat rhubarb, sugar and 1 tablespoon of the water to boiling in 2-quart saucepan; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Mix cornstarch and remaining water; stir into rhubarb mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in strawberries and food color. Spoon into dessert dishes. Cover and refrigerate about 2 hours or until chilled. Serve with whipping cream. 4 servings.

* 1 package (16 ounces) frozen unsweetened rhubarb, thawed and drained; can be substituted for the fresh rhubarb. ** 1 package (10 ounces) frozen strawberries, thawed and drained; can be substituted for the fresh strawberries.

Posted to recipelu-digest Volume 01 Number 356 by James and Susan Kirkland <kirkland@...> on Dec 10, 1997

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