Rhubarb Sauce Recipe
Ingredients
| Rhubarb | 1 Pound, frozen | |
| Water | 3/4 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1 Dash |
Directions
Combine rhubarb and the 3/4 cup (190 mL) of water in a saucepan or microwavable bowl.
Cook until rhubarb is tender, stirring occasionally. Or microwave on high for 2 minutes; then reduce to medium until rhubarb is tender (about 6 to 7 minutes).
Dissolve cornstarch in the 1/4 cup (60 mL) of cold water.
Stir into rhubarb mixture.
Stir in the sweetener.
If desired, add the dash of salt.
Cook and stir until mixture has lost its cloudy look.
Cook until rhubarb is tender, stirring occasionally. Or microwave on high for 2 minutes; then reduce to medium until rhubarb is tender (about 6 to 7 minutes).
Dissolve cornstarch in the 1/4 cup (60 mL) of cold water.
Stir into rhubarb mixture.
Stir in the sweetener.
If desired, add the dash of salt.
Cook and stir until mixture has lost its cloudy look.
Chef
