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  • Serves: 6 Servings

Rhubarb Cream

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 lb Rhubarb
  • 1 1/3 c Water
  • 1 c Sugar
  • 2 tb Potato flour or cornstarch


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 ]

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