| How To Cook: |
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1. Finely dice the rhubarb.
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2. Cook with the sugar and ½ cup water in a covered casserole in the microwave oven until very tender.
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3. Put the sauce through a blender or ricer to puree.
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4. Add enough water to bring the sauce to 3½ cups. Blend in the cornstarch and cook to thicken.
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5. Chill well. Serve with the whipped cream and slivered almonds.
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