Rhubarb Pudding

Rhubarb + Pudding = Of course it's going to taste good.

RECIPE

Rhubard
Water
Sugar
Constarch

DIRECTIONS

Chop desired rhubarb and add water to about cover.  Cook until soft and stringy and then strain, saving the juice; throw away the pulp.  Put back on the stove and add sugar to taste.  Thicken with cornstarch mixed with water.  May add red food coloring.  Cook until desired thickness is reached.

This is how the rhubarb should look when it is bowling and becomes stringy.

The rhubarb is the part that you discard!  Remember to KEEP the juice.  You will need to have a bowl under the strainer in order to do that.  (DON'T FORGET!  I've been close to throwing away the juice.)

-Heidi