Rhubabagroit

Pudding requires ½ cup juice per serving; extra rhubarb juice can be frozen

1. In saucepan, mix the rhubarb juice with the sugar/cornstarch mixture with whisk. Bring to a boil, stirring constantly so that it does not burn.
2. It will thicken as it gets hot; be sure it comes to a boil.
3. Pour into individual bowls, preferably clear. Allow to cool.
4. Serve as is or with a layer of half and half, whipped cream, or ice cream.

Can cut the cornstarch in half for a thin pudding or sauce

To prepare rhubarb juice:

1. Cut rhubarb into 1-inch pieces
2. Put rhubarb pieces saucepan and barely cover with water.
3. Bring to a boil; turn off heat, cover and let sit. The hot water will cook the rhubarb.
4. Pour contents of the pan into a jelly bag / cheesecloth. Do not squeeze bag - pudding will be cloudy. Allow the juice to drip out completely (several hours)