Ingredients Edit

Directions Edit

  1. Dissolve honey in water in large non-aluminum saucepan.
  2. Bring to a boil over medium-high heat.
  3. Add rhubarb.
  4. Reduce heat to low; simmer, uncovered, 15 to 25 minutes or until rhubarb is tender but still intact.
  5. Stir in vanilla.
  6. Combine cornstarch with 3 tablespoons water; mix well.
  7. Gradually stir cornstarch mixture into rhubarb; cook and stir until mixture comes to a boil.
  8. Reduce heat; simmer 3 to 5 minutes or until mixture thickens.
  9. Pour into serving bowl and refrigerate until cold.
  10. Serve over frozen yogurt.

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