|4 cups||Rhubarb, chopped|
|⅔ cup||Granulated sugar|
|4 teaspoons||Nut liqueur, or orange juice|
In saucepan over medium-high heat, bring rhubarb, sugar and water to boil, stirring occasionally; reduce heat and simmer, covered, for 3 minutes or until tender. Pressing gently on fruit, strain into bowl to make about 1-½ cups juice; set rhubarb aside. Return juice to saucepan.
Dissolve cornstarch in liqueur, whisk into juice. cook over medium heat, whisking constantly , for 3 minutes or until thickened. Stir in any whole pieces of rhubarb. Serve warm or at room temperature.
NOTES : Sauce can be covered and refrigerated for up to 1 week. Makes 2 cups.
Recipe by: Canadian Living, May 1992 Posted to Bakery Shoppe Digest147 by Kim <krobb@...> on Jul 6, 1997
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