The first time that I made this, I followed the recipe exactly & the "pudding" just didn't thicken. But I loved the combination with the custard - so I made a second batch last night. I only used 1 cup of water & 2 1/2 tbsps of cornstarch & got much better results! When I make this with frozen rhubarb, I will further reduce the water to 1/2 cup. Thanx for posting!
Made this up for dessert tonight. I substituted splenda for the sugar. And I cooked the rhubarb like ya said but didn't add the sweetener til the end. It tastes wonderful and a dressy way to serve rhubarb.
I am giving the custard sauce 5 stars - I did not mak the full recipe,only the sauce. The sauce is just perfect for a little something extra for a fruit salad. My kids have eaten way more fruit in the past few days since I started adding just a bit of this sauce. It will be one of these recipes I make often.
I have always loved rhubarb and custard. This is no exception. Did cut back on the sugar in the rhubarb. My mother made similar when we lived in Britain and, because of shortage of time, often served it with Bird's custard. Thanks for reminding me of an excellent simple dessert.