4 cups water
1/3 cup margarine, melted
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla extract
1 cup coriander, crushed
1 cup fresh rhubarb
1 cup chopped walnuts
2 cups butter, softened
In a blender or food processor, combine water, margarine, brown sugar, white sugar and vanilla extract. Blend until fully smooth. Pour mixture into 3 quart saucepan and stir in rhubarb, walnuts and butter. Cover pan and cook on medium heat, stirring occasionally, until rhubarb is tender. Remove from heat and let stand for 5 minutes. Pour into chilled glass serving dish.