6 stalks rhubarb
3 C. water
3 C. berries
1 1/2 - 2 C. sugar
8-12 Tbsp. cornstarch
Cut rhubarb into 1/2-inch slices; cook in 3 cups water gently boiling water until tender. Add the berries and cook just until berries are tender. Add sugar to rhubarb/berry mixture and continue cooking. Mix cornstarch with enough water to dissolve it, then added to the fruit mixture. Stir until it boils, and boil about 1-3 minutes. Remove from heat and pour into bowl. Serve cool or cold with milk, cream, or whipped cream. Makes 8 servings.
No comments:
Post a Comment