| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Sauces, Fruits/nuts, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Rhubarb, cut in 1 inch piecs |
| 1/3 |
c |
Sugar |
| 1/8 |
ts |
Cinnamon |
| 1 |
pn |
Salt |
INSTRUCTIONS
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=1 3/4 cups.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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