Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Rhubarb
1 1/3 c Water
1 c Sugar
2 tb 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
]
