CHEESE CAKE TOPPING

RHUBARB

3 cups chopped fresh or frozen rhubarb, thawed

1 cup sugar

¼ cup water

1 tab. cornstarch

¼ tea. ground cinnamon

Combine ingredients; bring to a boil over medium heat. Cook, stirring constantly, until mixture thickens, about 5 min. Remove from heat; cool. Yield 12 to 15 servings.