Chunky Rhubarb Sauce

Ingredients

 * 4 c Rhubarb, chopped
 * 2/3 c Granulated sugar
 * 1/2 c Water
 * 4 ts Cornstarch
 * 4 ts 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 1-1/2 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.