1 1/2 lb. rhubarb
1 1/2 c. water
1/2 c. sugar
1/4 tsp. vanilla extract
3 tbsp. cornstarch
Heavy cream

Cut rhubarb into 1/2 inch slices. Add water and sugar and simmer until mushy. Add vanilla. Mix cornstarch with a little cold water; stir into rhubarb. Cook, stirring constantly, for 5 minutes, or until thickened. Serve warm or chilled with cream, a little sugar if desired. Serves 4.