Rhubarb cream
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rhubarb |
| 1⅓ | cup | Water |
| 1 | cup | Sugar |
| 2 | tablespoons | Potato flour or cornstarch |
Directions
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 ]