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Saucy Rhubarb and Strawberries

1/4 c. sugar
1/4 c orange juice
2 c. rhubarb cut into 1/2 inch slices OR frozen sliced rhubarb (8 oz.)
2 t. cornstarch
1 T. water
1 c. sliced strawberries
In saucepan, combine sugar and orange juice. Bring to boiling; add fresh
or frozen rhubarb. Return to boiling; reduce heat. Cover & simmer 5-7
minutes or until rhubarb is nearly tender. Drain rhubarb, reserving
syrup. If necessary, add water to reserved syrup to make 2/3 cup. Pour
syrup into saucepan. Stir together cornstarch & water; stir into syrup.
Cook & stir till thick & bubbly. Cook & stir for 2 minutes more. Remove
saucepan from heat. Gently stir in rhubarb & strawberries. Cover & chill
throughly (about 1 1/2 hours). Makes 6 servings.

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