ROSE'S RHUBARB SAUCE
recipe
Printed from COOKS.COM

1 1/2 lb. rhubarb, cleaned & cut into pieces
3/4 c. sugar
1/2 c. water
Pinch of salt

Combine and simmer in covered sauce pan. Cook 10 minutes or until
tender. Stir gently 2 to 3 times.

Keeps well in refrigerator.

Serve over ice cream, cake or with whipped cream.