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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 11 |
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My husband and I came up with these open-faced sandwiches when we didn't have much in the refrigerator. They've been a favorite ever since, particularly when we need a quick dinner. You can easily double the recipe when company drops by. Ingredients:
4 cups chopped fresh or frozen rhubarb |
1 cup raisins |
2/3 cup sugar |
1/2 cup water |
1 can (8 ounces) unsweetened crushed pineapple, undrained |
1 cup sliced fresh strawberries |
vanilla ice cream |
Directions:
1. In a large saucepan, combine the rhubarb, raisins, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 20-22 minutes or until rhubarb is tender. Remove from the heat. Fold in pineapple and strawberries. Serve warm or chilled over ice cream. Yield: 5 cups.
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