Rhubarb Cream

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Rhubarb Cream


  • 1 pound rhubarb
  • 1-1/3 cups water
  • 1 cup sugar
  • 2 tablespoons potato flour or cornstarch


Clean the rhubarb and cut in pieces. Bring water to a boil, add rhubarb and sugar and boil until tender. Mix potato flour with a small amount of water, stir in and bring again to a boil. Cool, cover and serve with cream.

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