Food Rhubarb Cream Yankee Magazine • October 24, 2007 • Add Comment 0.00 avg. rating (0% score) - 0 votes Rhubarb Cream Ingredients 1 pound rhubarb 1-1/3 cups water 1 cup sugar 2 tablespoons potato flour or cornstarch Instructions 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.