Chunky Rhubarb Sauce

Ingredients

• 4 cups rhubarb, chopped
• ⅔ cup granulated sugar
• ½ cup water
• 4 tsp cornstarch
• 4 tsp nut liqueur, or orange juice

Procedures

1. 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.
2. Pressing gently on fruit, strain into bowl to make about 1½ cups juice; set rhubarb aside.
3. Return juice to saucepan.
4. Dissolve cornstarch in liqueur, whisk into juice.
5. Cook over medium heat, whisking constantly , for 3 minutes or until thickened.
6. Stir in any whole pieces of rhubarb.
7. Serve warm or at room temperature.