Rhubarb Cream

Categories: Desserts

Serves: 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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