Categories: Sauces, Fruits/nuts, Desserts 
      Yield: 1 servings 
  
      1 lb Rhubarb, cut in 1 inch piecs 
    1/3 c  Sugar 
    1/8 ts Cinnamon 
      1 pn Salt 
  
  Wash and cut rhubarb and combine, in a 2 qt saucepan, with sugar, 
  cinnamon, and salt. Bring to a boil; reduce heat, cover and simmer 
  until saucy-5-8 minutes. See NOTE. Cool and refrigerate until ready to 
  use NOTE: TO THICKEN for use in recipes: Mix 1 TB cornstarch with 2 TB 
  water and stir into rhubarb mixture as soon as it's saucy. Cook, 
  stirring until clear and thickened. Cool and store. Yield=1 3/4 cups. 
   
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