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Quick Rhubarb Dessert

Never too much rhubarb!

Ingredients:

3 cups chopped rhubarb

juice from 1 orange

Enough water to make 1/2 cup liquid when added to orange juice

2 to 3 tablespoons sugar

2/3 cup heavy whipping cream

1 tablespoon powdered sugar

1 teaspoon vanilla
Directions:

In a saucepan, mix rhubarb, orange juice, water and sugar. Bring to a gentle simmer and cook until rhubarb is tender with some small chunks of rhubarb still visible. Set aside to cool. Cover and refrigerate.

When ready to put dessert together, whip cream, powdered sugar and vanilla until thick and soft peaks form.

Fold rhubarb and whipped cream mixtue together. Spoon in to dessert dishes. Refrigerate for up to an hour before serving.
Sue's Tips:

This dessert can be prepared with any smashed fresh berries of summer.

Mix the rhubarb sauce with honey flavored Greek yogurt and eat it for breakfast.