Title: Rhubarb Flummery
Categories: Dessert
Yield: 4 Servings

1 1/2	lb	Rhubarb
1 1/2	c	Water
1/2	c	Sugar (more to taste)
1/4	ts	Vanilla
3	tb	Cornstarch
		Heavy Cream

Cut rhubarb into 1/2 inch slices. Add water and sugar and simmer until mushy. Add vanilla.

Mix cornstarch with a little cold water, stir into rhubarb. Cook, stirring constantly for five minutes OR until thickened.

Serve warm or chilled with cream.

Womans Day

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++

From: Gail Shipp Date: 05-17-98 (13:18) The Once And Future Legend (1) Cooking

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