1 1/2 lbs. rhubarb
1 1/2 c. water
1 1/4 c. sugar
2 tbsp. cornstarch
Sweetened whipped cream
2 tbsp. slivered toasted almonds

Finely dice rhubarb. Bring to a full boil with water and sugar. Reduce heat, and simmer uncovered for 5 to 8 minutes or until very tender. Force through a wire strainer, discarding pulp. You should have about 3 1/2 cup liquid; if not, add water to make this amount.

Mix 2 tablespoons of the liquid with cornstarch until smooth, blend into remaining liquid. Bring to a boil, stirring constantly and cook until thickened and clear. Pour into 4 to 6 dessert dishes or a serving bowl and chill. Garnish with puffs or whipped cream and almonds.