Ingredients Jump to Instructions ↓

  1. 6 cups chopped fresh or frozen rhubarb, thawed

  2. 6 cups water

  3. 2 cups sugar

  4. 1/4 cup cornstarch

  5. 3 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until rhubarb is tender. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan. Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir for 1-2 minutes or until slightly thickened. Pour into individual dishes. Refrigerate for at least 4 hours before serving. Yield: 8 servings.


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