Rhubarb sauce #3

Cut the rhubarb in small pieces.

Combine the sugar and 250 ml of water.

Bring to a boil and cook for 5 minutes.

Add the rhubarb and simmer until it is almost tender (about 5 minutes).

Combine the corn starch and 60 ml of water.

Add to the rhubarb mixture.

Stir and simmer until clear and thick.

Add the lemon juice and vanilla.

Cool down.


175 ml of sugar

250 ml of water

60 ml of water

30 ml of corn starch

15 ml of lemon juice

1 L of rhubarb

2,5 ml of vanilla