Ingredients
2 cups boiling water
1 cup sugar
4 cups diced rhubarb
3 T cornstarch
1/4 cup cold water
1 t vanilla extract
Preparation
Bring to boil: 2 cups water, 1 cup sugar Add: 4 cups of rhubarb (diced) Cook uncovered for ten minutes, or until rhubarb is tender. Whisk together: 3 T. cornstarch, 1/4 cup water Slowly add to boiling rhubarb, stirring constantly. Cook until thickened. Add 1 tsp vanilla. Allow to cool to room temperature. Best when topped with fresh sweetened whipped cream! My dad used to add strawberries to the rhubarb, which was always delicious!
