| 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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