Lynn's Rhubarb Sauce
2 1/2 cups fresh rhubarb, sliced
3/4 cup sugar
3/4 cup water
1/4 cup butter
1 pound lamb, cut into pieces
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh parsley, chopped
1 tablespoon cornstarch
2 cups hot cooked rice
Place rhubarb in bowl; stir in sugar and water; set aside for 30 minutes; drain,
reserving syrup. In skillet; melt butter, saute lamb, onion and seasonings until
meat is browned on all sides. Stir in parsley and saute a few minutes more. Stir
in rhubarb syrup. Simmer gently, covered, for about 40 minutes. Stir in drained
rhubarb. Continue simmering, covered, 20 to 30 minutes or until meat is tender.
Combine cornstarch and 1 tablespoon water. Sir into meat mixture; cook gently 2
to 3 minutes longer, until meat mixture is thickened. Serve over hot cooked
rice.
First woman Episcopal priest ordained (Jan. 1-77).