Wash and cut rhubarb and combine, in a 2 qt saucepan, with sugar, cinnamon, and salt. Bring to a boil; reduce heat, cover and simmer until saucy-5-8 minutes. See NOTE. Cool and refrigerate until ready to use NOTE: TO THICKEN for use in recipes: Mix 1 TB cornstarch with 2 TB water and stir into rhubarb mixture as soon as its saucy. Cook, stirring until clear and thickened. Cool and store. Yield=1 3/4 cups. ~--
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|Serving Size: 1 Serving (653g)|
|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 0.4mg||0 %|
|Potassium 16.8mg||0 %|
|Total Carbohydrate 199g||59 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 198.4g|
|Protein 0.1g||0 %|
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Calories per serving: 770
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