Rhubarb Pudding (Raparperikiisseli)

From Taimi-Previdi’s cookbook, The Best of Finnish Cooking.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  cups rhubarb, peeled and cut into 1/2-inch slices
• 3  cups water
• 3⁄4 cup sugar
• 3  tablespoons potato starch or 3  tablespoons cornstarch
• 1⁄3 cup cold water

Directions

1. Add rhubarb, 3 cups water and sugar into a stainless steel or enameled saucepan, bring to boil, lower the heat, cover, and let simmer until the rhubarb is soft, about 30 minutes.
2. Mix the starch with the cold water in a small bowl and gradually whisk it into the rhubarb mixture.
3. Bring back to boil and cook until mixture thickens.
4. Sprinkle with sugar to prevent skin from forming, allow to cool and serve with whipped cream, if desired.