- Portion size 250 servings
In saucepan over medium heat, bring rhubarb, sugar and water to boil, stirring; simmer for 5 minutes or until tender.
Set aside 2 tbsp (25 mL) rhubarb pieces; press remaining rhubarb in sieve to extract 1 cup (250 mL) juice; discard pressed rhubarb.
Dissolve cornstarch in 1 tbsp (15 mL) of the juice. Bring cornstarch mixture and remaining juice to boil in saucepan. Cook over medium heat, whisking constantly, for 3 minutes or until slightly thickened.
Stir in reserved rhubarb. Cover and refrigerate until serving.
(Sauce can be refrigerated for up to 1 week.)