| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canadian | Sauces | 1 | Servings |
INGREDIENTS
| 4 | c | Rhubarb, chopped |
| 2/3 | c | Granulated sugar |
| 1/2 | c | Water |
| 4 | ts | Cornstarch |
| 4 | ts | Nut liqueur, or orange juice |
INSTRUCTIONS
In saucepan over medium-high heat, bring rhubarb, sugar and water to boil, stirring occasionally; reduce heat and simmer, covered, for 3 minutes or until tender. Pressing gently on fruit, strain into bowl to make about 1-1/2 cups juice; set rhubarb aside. Return juice to saucepan. Dissolve cornstarch in liqueur, whisk into juice. cook over medium heat, whisking constantly , for 3 minutes or until thickened. Stir in any whole pieces of rhubarb. Serve warm or at room temperature. NOTES : Sauce can be covered and refrigerated for up to 1 week. Makes 2 cups. Recipe by: Canadian Living, May 1992 Posted to Bakery Shoppe Digest147 by Kim <krobb@summer.com> on Jul 6, 1997
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