5 c. red rhubarb, sliced
2 c. water
1 c. sugar
1/4 c. cornstarch

In medium saucepan, cook rhubarb and water until mushy, approximately 10 minutes, on high. Strain discarding pulp. Combine sugar, cornstarch, and gradually stir in rhubarb mixture. Cook, stirring constantly, until thick and transparent. Pour into dishes and cool. 4-6 servings.