Stewed rhubarb #2

Combine the sugar and 250 ml of water.

Bring to a boil and let simmer for 5 minutes.

Add rhubarb and let simmer until almost tender (about 5 minutes).

Combine the corn starch and 60 ml of water.

Add to the rhubarb mix.

Cook and stir until the mixture is thick and clear.

Add the lemon juice and vanilla. Stir well.

Pour into individual serving dishes and cool.

Yield: 6 servings.


175 ml of sugar

250 ml of water

1 L of rhubarb, diced

30 ml of corn starch

60 ml of water

15 ml of lemon juice

2.5 ml of vanilla