Rhubarb Pudding

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Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Wash the stalks and cut off the green end.
Cut the remainder in small pieces and steep in earthenware with a stick of cinnamon.
When, tender, strain and add the necessary amount of sugar.
Dissolve some cornstarch, arrowroot or agar-agar with cold water and stir into the fruit juice.
Let boil 10 minutes and serve warm on soup-plates with sterilized cream or put into molds and cool.
If it is eaten warm, it is preferable to let the fruit juice cool first, then reheat and add the thickening.