Recipe - Strawberry-Rhubarb Flummery

3 cup Rhubarb*; 1/2inch pieces
1 cup Sugar
One fourth cup Cold water
3 tablespoon Cornstarch
1 cup Sliced strawberries* *
Few drops red food color
Whipping; (heavy) cream

Heat rhubarb, sugar and 1 tablespoon of the water to boiling in 2quart
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 recipeludigest Volume 01 Number 356 by James and Susan Kirkland
kirkland@gj.net on Dec 10, 1997