Strawberry-Rhubarb Medley Recipe
Ingredients
Almonds - 1/2 cup, slivered & blanched
Lemon rind - 1 teaspoon, grated
Thawed and drained (with juice reserved) Strawberries
Thawed and drained (with juice reserved) Rhubarb
Cornstarch as per requirement
Directions
MAKING
1) Measure the juice and add 1 1/2 tablespoons cornstarch for every cup of juice.
2) Transfer mixture to a saucepan.
3) Cook mixture over low heat until mixture becomes thick and smooth, stirring constantly.
4) Add almonds and lemon rind. Cool mixture slightly.
5) Carefully fold in rhubarb and strawberries.
6) Chill until ready to serve.
SERVING
7) Serve Strawberry-Rhubarb Medley chilled.
1) Measure the juice and add 1 1/2 tablespoons cornstarch for every cup of juice.
2) Transfer mixture to a saucepan.
3) Cook mixture over low heat until mixture becomes thick and smooth, stirring constantly.
4) Add almonds and lemon rind. Cool mixture slightly.
5) Carefully fold in rhubarb and strawberries.
6) Chill until ready to serve.
SERVING
7) Serve Strawberry-Rhubarb Medley chilled.
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