Instructions: In saucepan over medium-high heat, bring rhubarb, sugar and water to boil, stirring occasionally; reduce heat and simmer, covered, for 3 minutes or until tender. Pressing gently on fruit, strain into bowl to make about 1-1/2 cups juice; set rhubarb aside. Return juice to saucepan.

Dissolve cornstarch in liqueur, whisk into juice. cook over medium heat, whisking constantly , for 3 minutes or until thickened. Stir in any whole pieces of rhubarb. Serve warm or at room temperature.

NOTES : Sauce can be covered and refrigerated for up to 1 week.

Makes 2
cups.

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