Recipe: Rhubarb Cream

Yummmm... rhubarb.  Get ready, I'm going to have a lot of rhubarb recipes this summer!  This is the first of two for today.

You can serve this rhubarb cream hot or chilled, as a cold fruit "soup," or as a sauce for ice cream or the like.  I particularly like to serve it chilled, with a dollop of cream stirred in.

It's a very simple recipe.  In the proportions given, it doesn't make much, so feel free to scale up.

Rhubarb Cream

1/2 lb rhubarb
2/3 c water
1/4 c sugar
2 Tbsp lemon juice
1 tsp vanilla
1 Tbsp corn starch (or King Arthur Flour Hi-Maize Natural Fiber ) + a little cold water

Chop rhubarb into ~1/2" pieces.

Combine water and sugar in a saucepan over medium-high heat.  Add in rhubarb and bring to a boil.

Simmer for about 10 minutes, or until the rhubarb is soft.  Stir in lemon juice and vanilla.  Mix the corn starch with a little cold water to form a paste.  Stir it into the rhubarb mixture and cook a little more until thickened.

Chill if desired, and serve with a little cream stirred in, or as a topping for ice cream.