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Makes 2 1/2 - 3 cups.
4 cups chopped rhubarb
2 cups hulled, halved strawberries
1/2 cup sugar
1/2 cup orange juice
Grated zest of 1 orange
Grated zest of 1 lemon
1 tablespoon finely grated ginger root
Pinch of salt
1/2 teaspoon vanilla
Combine all ingredients in a heavy saucepan.
Stir well and bring to a boil over medium heat.
Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until rhubarb is just tender, 10-12 minutes.
Cover and refrigerate until serving.
Serve over ice cream, pound cake or angel food cake.
A new twist on the combination of rhubarb and strawberries. The sweet-tart flavor enhanced with the spark of fresh ginger root. A tasty topping for ice cream or cake.
Calories 80 calories; Protein 1 grams; Fat 0 grams; Sodium 40 milligrams; Cholesterol 0 milligrams; Saturated Fat 0 grams; Carbohydrates 19 grams; Fiber 2 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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