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