- 1/4 cup orange juice, divided
- 2 tablespoons cornstarch
- 4 cups diced rhubarb
- 1 cup strawberries, hulled and sliced
- 1/4 cup dried apricots, chopped
- 1/2 cup sugar
- Mix 2 tablespoons orange juice and cornstarch in a small bowl. Combine rhubarb, strawberries, dried apricots, sugar and remaining 2 tablespoons orange juice in a saucepan; bring to a simmer over medium heat, stirring occasionally. Cook, stirring often, until the rhubarb is tender, 4 to 6 minutes. Add the cornstarch mixture and cook, stirring constantly until thickened, about 1 minute.