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Rhubarb Sauce

1 lb. rhubarb, tops removed
1/3 c. sugar
1/8 tsp. cinnamon
Pinch of salt

Cut rhubarb into 1 inch pieces. In 2 quart saucepan, combine rhubarb, sugar, cinnamon and salt. Heat to boiling. Reduce heat. Cover and simmer until saucy, about 5-8 minutes. Cool to room temperature. *To thicken add 1 tablespoon cornstarch with 2 tablespoons water.


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