Rhubarb Cream Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Rhubarb,
1 1/3 cup: Water,
1 cup: Sugar,
2 tbsp: Potato flour or cornstarch,
Directions:
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 MAGAZINEs Favorite New England Recipes; 1972 ]
Source from luhu.jp
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 MAGAZINEs Favorite New England Recipes; 1972 ]
Source from luhu.jp
Tags
Desserts