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1 lb/454 g fresh rhubarb cut in 1-inch pieces
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1 cup/250 ml water
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1 tsp/5 ml lemon juice
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1/2 cup/125 ml granulated sugar
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1 tsp/5 ml cornstarch
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3 cups/750 ml sliced fresh strawberries
Place rhubarb in 6-cup (1.5 l) casserole with 1/4 cup
water, lemon juice and sugar. Cook, covered, on high for 7 or 8 minutes or until rhubarb is tender. Cool and drain,
reserving rhubarb liquid.
Combine remaining water, rhubarb liquid and cornstarch in 8-cup (2 l)
casserole. Cover and cook on high for 2-1/2 to 3-1/2 minutes or
until thickened. Stir at 1-minute intervals. Cool. Stir rhubarb and strawberries into sauce and chill before
serving.
Makes 4 servings.
