Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather warms in early spring. The tart vegetable (yes, rhubarb is a vegetable) is ...

— Rhubarb sauce: In a saucepan, combine 3 cups sliced fresh or frozen rhubarb, 1/2 cup sugar, 1/4 cup water and 1 tablespoon cornstarch. Bring to a boil. Reduce the heat and simmer, uncovered, about ...

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