Rhubarb Pudding (Rabarbragrot — Norway)
1 3/4 cups water
3/4 cup granulated sugar
1 1/2 pounds fresh rhubarb, cut into 1/2-inch pieces
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons granulated sugar
Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
Add rhubarb. Simmer uncovered until rhubarb is tender, about 10 minutes.
Mix 1/4 cup water and the cornstarch; stir into rhubarb. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in vanilla extract.
Pour into serving bowl or dessert dishes.
Cover and refrigerate.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
Pipe through decorators' tube or spoon onto pudding.
Yields 6 servings