Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4            c.  sugar
     1/4            c.  orange juice
  2                 c.  rhubarb cut into 1/2-inch
                        chunks, or
  8                oz.  frozen sliced rhubarb
  2               tsp.  cornstarch
  1              Tbsp.  water
  1                 c.  sliced fresh strawberries

Preparation:

In saucepan, combine sugar and orange juice. Bring to boiling; add rhubarb. Return to boiling and reduce heat. Cover and simmer 5 to 7 minutes or until rhubarb is nearly tender. Drain rhubarb and reserve syrup. If necessary, add water to reserved syrup to make 2/3 c. Pour syrup in saucepan. Stir together cornstarch and water; stir into syrup. Cook and stir until bubbly and thick. Cook and stir for 2 minutes more. Remove from heat . Gently stir in rhubarb and strawberries. Cover and chill thoroughly (about 1 1/2 hours).

Nutritional Information:

1197 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 290g Carbohydrate; 0mg Cholesterol; 31mg Sodium