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2 1/2 cups (625 mL)
This classic combo is wonderful over yogurt, shortcake or angel food cake.
- 2 cups chopped fresh or frozen rhubarb
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 1/2 cups sliced strawberries
- Place rhubarb in a microwave-safe dish large enough to hold 8 cups (2 L). Sprinkle with sugar and cornstarch, then toss to evenly coat. Cover with plastic wrap vented at one corner. Microwave on high, 6 to 8 minutes, then stir in strawberries. Continue microwaving, uncovered and stirring once, until thick and bubbly, 3 minutes. Great warm or cold. Cover and refrigerate up to 2 days.
Try this perfect rhubarb pie
Nutrition (per serving)
- 1 g,
- 30 g,
- 2 g,