Cut rhubarb into 3 cm pieces without peeling. Add to 1 or 2 tablespoons boiling water.

Cover, keep heat low, and steam 16 to 18 minutes.

Chill thoroughly and add sugar. Stir well and let sugar dissolve before serving.

CRANBERRIES: Cook like rhubarb, using quarter cup boiling water; chill thoroughly before sweetening. (1 cup sugar).