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Rhubarb Sauce Recipe
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1 lb Rhubarb, cut in 1 inch piecs 1/3 c Sugar 1/8 ts Cinnamon 1 pn Salt 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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