Rhubarb Pudding

• 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Water
• 6 Tablespoons Sugar
• 2 packages Vanilla Pudding Powder (one Package Weighs 38 Grams)
• 2 cups Chopped Rhubarb
• 3 Tablespoons Sugar
• 1 cup, 2-2/3 teaspoons, 7/8 pinches Whipping Cream
• Ground Cinnamon

1. From the measured volume of water (1 liter) take 8 tablespoons of water, add 6 tablespoons of sugar and two packages of vanilla pudding powder. Mix together into a smooth mixture.
2. Put the rest of the water into a saucepan, add the rhubarb and 3 tablespoons of sugar, bring to a boil and keep boiling for 3 minutes. Rhubarb should break up into smaller pieces when cooking.
3. Pour the pudding mixture into the boiling mixture of water and rhubarb. Cook for 2 minutes on low heat stirring constantly until the mixture is thickened and then pour into serving dishes.
4. Cool before serving.
5. *You can serve the pudding with fresh whipped cream and ground cinnamon.

water, sugar, vanilla pudding powder, rhubarb, sugar, whipping cream, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/rhubarb-pudding/ (may not work)