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. Recipe by: Canadian Living, May 1992 Posted to Bakery Shoppe Digest147 by Kim
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 2.8mg||0 %|
|Total Carbohydrate 105.3g||31 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 105.3g|
|Protein 0g||0 %|
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Calories per serving: 409
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