Charlene's Recipe

Rhubarb sauce

Category: Mountains

5 lbs rhubarb
2 1/2 cup sugar
1 1/2 tsp salt
2 1/2 cups light corn syrup
6 Tbsp plus 2 tsp cornstarch
1 1/4 cup cold water

Wash rhubarb, trim off ends of stalks and leaves and discard. Cut stalks into 1 inch lengths. Mix sugar, salt and syrup together and pour into thick bottom pot with the rhubarb. Heat to boiling and simmer about 10 minutes until rhubarb is tender.
Mix cornstarch with cold water. Add a little bit of the hot rhubarb to the cornstarch to heat it up. When it is hot enough, stir into the rhubarb. Continue to cook with constant stirring until it boils up and end is clear and thickened. Serve cold, in dessert dishes.