2 lb. rhubarb, diced
3 1/2 c. water
4 (2-inch) sticks cinnamon
1/4 tsp. salt
1 1/2 tbsp. cornstarch
1 c. sugar
red food coloring
1 sliced lemon or lime

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.