1. Put rhubarb, organe juice, and sugar into a medium sized saucepan. Stir together. 2. Bring to a boil over medium-high heat, stirring occaisionally. Cover, and reduce temperature to low. Simmer genlty for 7 to 12 minutes or until rhubarb is tender but most of the pieces still have some shape. 3. Remove from heat. Stir in cinnamon, cloves, ground nutmeg, and vanilla. STir in strawberries. Taste and add more sugar if necessary, depending on the sweetness of the berries. Serve warm or cold, as a sauce for ice cream spooned over pound cake or short cake, or stirred into porridge. Sauce can by prepared several days in advance and refrigerated. Source: Modern Woman magazine, June 1993 issue Shared by: Sharon Herrington
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 3.8mg||0 %|
|Potassium 149.2mg||4 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 12.1g|
|Protein 0.6g||1 %|
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Calories per serving: 60
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