Stewed strawberry and rhubarb #3

In a 1.5 litre pan, sprinkle the rhubarb with sugar.

In a small bowl, mix the concentrated juice, corn starch and orange rind.

Pour this mixture over the rhubarb and stir well.

Cover with a lid or with plastic warp, raising one of the corners.

Microwave at maximum intensity about 7 to 9 minutes or until the rhubarb is tender and the stew has slightly thickened (stir gently once).

Let cool.

Serve at room temperature or cold over ice cream.

Ingredients

500 g rhubarb, diced

60 ml of sugar

60 ml of strawberry juice, concentrated

5 ml of corn starch

2.5 ml of grated orange rind