Recipe - Rhubarb Cream

1 pound Rhubarb
1 1/3 cup Water
1 cup Sugar
2 tablespoon 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 ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini