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Chunky Rhubarb Sauce
4 c Rhubarb, chopped
2/3 c Granulated sugar
1/2 c Water
4 ts Cornstarch
4 ts Nut liqueur, or orange juice
In saucepan over medium-high heat, bring rhubarb, sugar and water to boil,
stirring occasionally; reduce heat and simmer, covered, for 3 minutes or
until tender. Pressing gently on fruit, strain into bowl to make about
1-1/2 cups juice; set rhubarb aside. Return juice to saucepan.
Dissolve cornstarch in liqueur, whisk into juice. cook over medium heat,
whisking constantly , for 3 minutes or until thickened. Stir in any whole
pieces of rhubarb. Serve warm or at room temperature.
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