Norwegian Rhubarb Pudding

• 1 3/4 cups water
• 3/4 cup granulated sugar
• 1 1/2 lbs 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

1. Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
2. Add rhubarb.
3. Simmer uncovered until rhubarb is tender, about 10 minutes.
4. Mix 1/4 cup water and the cornstarch; stir into rhubarb.
5. Heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Stir in vanilla extract.
8. Pour into serving bowl or dessert dishes. Cover and refrigerate.
9. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
10. Pipe through decorators' tube or spoon onto pudding.

water, granulated sugar, fresh rhubarb, cold water, cornstarch, vanilla extract, chilled whipping cream, sugar

Taken from www.food.com/recipe/norwegian-rhubarb-pudding-135124 (may not work)