Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Fresh or frozen sliced
-rhubarb
1/3 c Orange juice
1/4 c Granulated sugar
1/2 ts Cinnamon
1 pn Cloves
1 pn Ground nutmeg
1 ts Vanilla
2 1/2 c Sliced strawberries

1. Put rhubarb, organe juice, and sugar into a medium sized saucepan.
Stir together.

2. Bring to a boil over medium-high heat, stirring occaisionally.
Cover, and reduce temperature to low. Simmer genlty for 7 to 12
minutes or until rhubarb is tender but most of the pieces still have
some shape.

3. Remove from heat. Stir in cinnamon, cloves, ground nutmeg, and
vanilla. STir in strawberries. Taste and add more sugar if
necessary, depending on the sweetness of the berries. Serve warm or
cold, as a sauce for ice cream spooned over pound cake or short cake,
or stirred into porridge. Sauce can by prepared several days in
advance and refrigerated.

Source: Modern Woman magazine, June 1993 issue Shared by: Sharon
Herrington

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