1 lb Rhubarb, cut in 1 inch piecs

1/3 c Sugar

1/8 ts Cinnamon

1 pn Salt

Wash and cut rhubarb and combine, in a 2 qt saucepan, with sugar, cinnamon, and salt.
Bring to a boil; reduce heat, cover and simmer until saucy-5-8 minutes.
See NOTE.
Cool and refrigerate until ready to use NOTE: TO THICKEN for use in recipes: Mix 1 TB cornstarch with 2 TB water and stir into rhubarb mixture as soon as it’s saucy.
Cook, stirring until clear and thickened.
Cool and store.
Yield=1 3/4 cups.
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