Follow these steps for perfect results
rhubarb
cut
water
sugar
to taste
corn starch
Combine water and corn starch in a saucepan.
Stir until the corn starch is dissolved.
Add sugar to the saucepan and stir to combine.
Add the rhubarb to the saucepan.
Bring the mixture to a boil over medium heat.
Reduce heat to low and simmer until the rhubarb is tender, about 10-15 minutes.
Expert advice for the best results
Adjust the amount of sugar to your liking depending on the tartness of the rhubarb.
Add a pinch of ginger or cinnamon for extra flavor.
Store in an airtight container in the refrigerator for up to 5 days.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator.
Serve in a small bowl or ramekin. Garnish with a sprig of mint.
Serve warm or cold.
Pair with vanilla ice cream.
Use as a topping for toast or scones.
The sweetness of the wine complements the tartness of the rhubarb.
Discover the story behind this recipe
Common in British desserts and jams.
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