1 lb Rhubarb, cut in 1 inch piecs
1/3 c  Sugar
1/8 ts Cinnamon
1 pn Salt

Wash and cut rhubarb and combine, in a 2 qt saucepan, with sugar, cinnamon,
and salt. Bring to a boil; reduce heat, cover and simmer until saucy-5-8
minutes. See NOTE. Cool and refrigerate until ready to use NOTE: TO THICKEN
for use in recipes: Mix 1 TB cornstarch with 2 TB water and stir into
rhubarb mixture as soon as its saucy. Cook, stirring until clear and
thickened. Cool and store. Yield=1 3/4 cups.

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