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Rhubarb Cream

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      Title: RHUBARB CREAM
 Categories: Desserts
      Yield: 6 Servings
 
      1 lb Rhubarb
  1 1/3 c  Water
      1 c  Sugar
      2 tb 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 ]
 
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