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  • Serves: 1 Servings

Chunky Rhubarb Sauce

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 4 c Rhubarb, chopped
  • 2/3 c Granulated sugar
  • 1/2 c Water
  • 4 ts Cornstarch
  • 4 ts Nut liqueur, or orange juice

 Directions

In saucepan over medium-high heat, bring rhubarb, sugar and water to boil,
stirring occasionally; reduce heat and simmer, covered, for 3 minutes or
until tender. Pressing gently on fruit, strain into bowl to make about
1-1/2 cups juice; set rhubarb aside. Return juice to saucepan.

Dissolve cornstarch in liqueur, whisk into juice. cook over medium heat,
whisking constantly , for 3 minutes or until thickened. Stir in any whole
pieces of rhubarb. Serve warm or at room temperature.

NOTES : Sauce can be covered and refrigerated for up to 1 week. Makes 2
cups.

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