Saucy Rhubarb and Strawberries

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

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.