Ingredients

• 6 cups rhubarb
• 1 cup sugar
• 4 cups water
• 4 tablespoons potato starch

Topping:

• 1/2 cup whipping cream
• 1 tablespoon sugar

Directions

• Rinse the rhubarb and cut up into short sections. There is no need to peel the stalks.
• Put the sugar and rhubarb in layers into an enamel or steel saucepan. Add a small amount of water. Simmer the rhubarb over a very low heat, or bake in a slow oven at 300°F for a half hour.
• Add the water and bring to boil.
• Mix the potato starch in a small amount of water, remove the pan from the heat, and stir in the well-mixed potato-starch thickener. Put the pan back on the heat and bring to boil without stirring. Remove from heat immediately.
• Pour the stewed rhubarb into a serving dish and sprinkle with a little sugar to prevent a skin from forming, or cover with plastic wrap. For special occasions, top with whipped cream.

Hint: Keep the pudding at room temperature; its color and consistency may change if kept in a refrigerator.