Rhubarb Soup

• 2 lbs fresh rhubarb
• 6 cups water
• 1 cup sugar
• 1 pinch salt
• 2 tablespoons potato flour or cornstarch

Wash rhubarb and cut it in pieces. Cook in 6 cups of water and the sugar until tender. Add a little water to potato flour or cornstarch and add to rhubarb, stirring until slightly thickened.