Rhubarb sauce

• 2 cups rhubarb, chopped
• 1/4 c. sugar
• 2 T. water
• 2 teaspoons cornstarch or clear jell (opt.)

Place chopped rhubarb in a saucepan and stir in water. Stir sugar and cornstarch together then stir into rhubarb. Cook over medium heat approximately 5 minutes or until tender. It may be served warm or cold. Refrigerate covered.