Danish Rhubarb Pudding Jan Peterson
6 cups rhubarb
2 cups water
2 teaspoons red food coloring
2 cups sugar
2 Tablespoons cornstarch or potato flour.
Cut up rhubarb in 1 inch pieces. Cook with water, sugar, coloring until tender, about 25 minutes. Drain 2 cups of the juice from the sauce and thicken with cornstarch or potato flour for pudding. I remember Grandma Lorenzen making this when I was very young and I always thought it was great. The coloring makes it very pretty and she served it with whipped cream.