Wash and cut rhubarb and combine, in a 2 qt saucepan, with sugar, cinnamon, and salt. Bring to a boil; reduce heat, cover and simmer until saucy-5-8 minutes. See NOTE. Cool and refrigerate until ready to use NOTE: TO THICKEN for use in recipes: Mix 1 TB cornstarch with 2 TB water and stir into rhubarb mixture as soon as it's saucy. Cook, stirring until clear and thickened. Cool and store. Yield=1 3/4 cups. ~-