Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  chopped pink rhubarb
     1/2      teaspoon  salt

Preparation:

Put the 6 cups chopped pink rhubarb in a saucepan and barely cover with water. Add 1/2 teaspoon salt and cook tender. Strain and rub through a fine sieve into a saucepan. Add sugar to taste and stir over heat for about 10 minutes or until this puree is thick. Cool to lukewarm, measure the puree and very gradually stir into it an equal amount of good thick cream. Chili well.

Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1066mg Sodium