Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Rhubarb |
| 1⅓ cup | Water |
| 1 cup | Sugar |
| 2 tablespoons | Potato flour or cornstarch |
Clean the rhubarb and cut it into pieces. Bring the water to a boil, add the rhubarb and sugar; boil until tender. Mix the potato flour or cornstarch with a small amount of water; stir it into the rhubarb mixture and bring again to a boil. Cover and cool. Serve with cream.
[ YANKEE MAGAZINE's Favorite New England Recipes; 1972 ]