Chunky rhubarb sauce

Yield: 1 Servings

Measure Ingredient
4 cups Rhubarb, chopped
⅔ cup Granulated sugar
½ cup Water
4 teaspoons Cornstarch
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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