4-5 c. water
6 c. rhubarb, chopped
2 1/2 c. sugar
4 tbsp. potato starch mixed with 1/2 c. cold water

Cook rhubarb in sugar and water mixture until tender, about 20-30 minutes. Remove from heat. Slowly add potato starch mixed in water. Return to heat and let cook until pudding thickens. Cool. Serve cold with whipped cream. Makes 6 servings.