Rhubarb sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rhubarb, cut in 1 inch piecs |
| ⅓ | cup | Sugar |
| ⅛ | teaspoon | Cinnamon |
| 1 | pinch | Salt |
Directions
Wash and cut rhubarb and combine, in a 2 qt saucepan, with sugar, cinnamon, and salt. Bring to a boil; reduce heat, cover and simmer until saucy-5-8 minutes. See NOTE. Cool and refrigerate until ready to use NOTE: TO THICKEN for use in recipes: Mix 1 TB cornstarch with 2 TB water and stir into rhubarb mixture as soon as it's saucy. Cook, stirring until clear and thickened. Cool and store. Yield=1¾ cups.
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