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.
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.