This early summer fruit provides a sweet sauce for ice cream.
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2 cups sliced 1/2-inch fresh rhubarb
1/3 cup sugar
1/4 cup water
Combine all ingredients in medium saucepan. Cook over high heat until mixture comes to a boil. Reduce heat to low. Cover; cook 3-5 minutes or until rhubarb is tender. Cool slightly. Cover; refrigerate until serving time.
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I make this recipe but I add either strawberry gelatin or I add sliced strawberries and I make it in my crockpot.
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