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.