Hawaiian Rhubarb Sauce

Hawaiian Rhubarb Sauce

This is very delicious served warm over strawberry or vanilla ice cream, or cold with hot muffins. I won first prize with this recipe at the Canada Day Rhubarb Challenge in 2006.

3 cups diced rhubarb                         
½ cup sugar

1 cup undrained, crushed pineapple  
½ cup water

2 tablespoons cornstarch                                  
2 tablespoons cold water

¼ teaspoon salt                                          
juice of ½ lemon

few drops of red coloring                    
2 tablespoons butter

1. Bring rhubarb, pineapple, sugar and the ½ cup of water to a slow boil. 
2. Mix cornstarch with the cold water and add. 
3. Simmer gently for 5 minutes, stirring most of the time.

4. Remove from heat, add salt, lemon juice, butter, coloring and stir well. 
Makes about 4 cups.