This rhubarb spread is one of my favorite spread recipes. Made with rhubarb and honey, the rhubarb spread is cooked spread that can be served on toasted wholemeal bread and served as breakfast with milk or juice.
|Water||1⁄4 Cup (4 tbs)|
|Rhubarb||1 1⁄2 Pound, cut into 1 inch pieces (Fresh Or Frozen)|
In a saucepan stir together the water, sugar, and cornstarch.
Add the rhubarb and honey.
Bring to boiling, stirring constantly; reduce heat.
Cover and simmer 5 to 10 minutes or till rhubarb is tender and mixture is thickened; stir occasionally.