Rhubarb cream

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 ]

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