preparation
Place rhubarb, water, cinnamon and salt in saucepan; cook 20 minutes or until soft. Remove cinnamon. Put rhubarb through a sieve. Blend cornstarch with sugar; add to juice. Stir and cook until juice begins to thicken. Remove from heat; tint with food coloring. Add lemon. Cool and chill. Serve topped with sweetened sour cream. |