ROSE'S RHUBARB SAUCE
1 1/2 lb rhubarb, cleaned & cut into pieces
3/4 cup sugar
1/2 cup water
Pinch of salt
Combine and simmer in covered sauce pan.
Cook 10 minutes or until tender.
Stir gently 2 to 3 times.
Keeps well in refrigerator.
Serve over ice cream, cake or with
whipped cream.
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