| How To Cook: |
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1. Place the rhubarb in a 2- to 3-quart enameled or stainless-steel saucepan and pour in the appropriate amount of cold water.
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2. Bring to a boil over high heat, then reduce the heat to low and simmer the fruit uncovered for about 10 to 15 minutes, or until the fruit is tender.
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3. With the back of a spoon, rub the fruit mixture through a fine sieve set over a mixing bowl and stir in the appropriate amount of sugar.
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4. Return the puree to the pan and bring it to a boil over high heat.
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5. Then reduce the heat to moderate, stir in the dissolved potato starch, and, stirring constantly, cook another 2 or 3 minutes, or until the puree just reaches the boil and thickens slightly.
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6. Remove from the heat and cool to lukewarm, then pour into individual dessert dishes.
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7. Refrigerate for at least 4 hours before serving.
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