Flummery: Rhubarb Flummery

posted by bme 12-31-101 2:08 AM

Rhubarb Flummery

1 1/2 lb Rhubarb
1 1/2 c Water
1/2 c Sugar (more to taste)
1/4 ts Vanilla
3 tb Cornstarch
Heavy Cream

Cut rhubarb into 1/2 inch slices. Add water and sugar and simmer until mushy. Add vanilla. Mix cornstarch with a little cold water, stir into rhubarb. Cook, stirring constantly for five minutes OR until thickened. Serve warm or chilled with cream.

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