Recipe - Chunky Rhubarb Sauce

4 cup Rhubarb, chopped
2/3 cup Granulated sugar
One half cup Water
4 teaspoon Cornstarch
4 teaspoon Nut liqueur, or orange juice

In saucepan over mediumhigh 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
1One half 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.

Recipe by: Canadian Living, May 1992 Posted to Bakery Shoppe Digest147 by
Kim krobb@summer.com on Jul 6, 1997