1 cup rhubarb, peeled and cubed
1 teaspoon dried onion flakes
1 1/4 cup vegetable oil
1 teaspoon white sugar
1 cup low-sodium chicken broth
1 cup water
1 cup white corn kernels, hulled
1 egg, beaten
1 teaspoon salt
1 cup available white and all-purpose flour
1/2 teaspoon dried onion flakes
1/4 teaspoon ground dry mustard
1/2 cup fresh ginger root, chopped
In a small bowl, combine the rhubarb, onion flakes, oil, sugar, broth and water. Bring to a boil; reduce heat to medium-low and simmer for 15 to 20 minutes, until all ingredients are thoroughly heated. Stir in the flour and onion flakes and continue to heat the mixture throughout. Cook until all ingredients are tender, 20 minutes more. Stir in ginger and salt and cook until all ginger and salt have been absorbed, 5 more minutes. Simmer until all liquid is absorbed and mixture thickens. (Note: make sure the mixture is thick, as it thickens very quickly when heated.)