| ||||
| 6 | | heaping cups | | rhubarb, sliced thick |
| 3/4 | cup | sugar | ||
| 1/4 | cup | sweet n' low | ||
| 2 | tablespoons | cornstarch | ||
| dash | salt | |||
| 4-5 | drops | red food coloring | ||
| 1/2 | cup | water (a little less than 1/2) | ||
| 1 | tablespoon | butter | ||
 | ||
| Combine the first 6 ingredients in a medium saucepan. Let stand for 15 minutes stirring
occasionally. Add water and butter and bring to a boil. Simmer until rhubarb is soft
(approximately 5 - 10 minutes). Cool and serve over angel food cake with a whipped cream topping. NOTE: I make this sauce up ahead of time and freeze it. It is an excellent last minute dessert. |
