| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New England |
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Rhubarb |
| 1 1/3 |
c |
Water |
| 1 |
c |
Sugar |
| 2 |
tb |
Potato flour or cornstarch |
INSTRUCTIONS
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 ]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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