Chunky Rhubarb Sauce

Ingredients

 * 4 cups rhubarb, chopped
 * ⅔ cup granulated sugar
 * ½ cup water
 * 4 tsp cornstarch
 * 4 tsp nut liqueur, or orange juice

Directions

 * 1) In saucepan over medium-high heat, bring rhubarb, sugar and water to boil, stirring occasionally; reduce heat and simmer, covered, for 3 minutes or until tender.
 * 2) Pressing gently on fruit, strain into bowl to make about 1½ cups juice; set rhubarb aside.
 * 3) Return juice to saucepan.
 * 4) Dissolve cornstarch in liqueur, whisk into juice.
 * 5) Cook over medium heat, whisking constantly, for 3 minutes or until thickened.
 * 6) Stir in any whole pieces of rhubarb.
 * 7) Serve warm or at room temperature.