Rhubarb Pudding (Rabarbragrot — Norway)

1 3/4 cups water
3/4 cup granulated sugar
1 1/2 pounds 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

Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally. Add rhubarb. Simmer uncovered until rhubarb is tender, about 10 minutes.

Mix 1/4 cup water and the cornstarch; stir into rhubarb. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in vanilla extract. Pour into serving bowl or dessert dishes. Cover and refrigerate.

Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff. Pipe through decorators' tube or spoon onto pudding.

Yields 6 servings.