Steps
- Wash and trim 450g of rhubarb stalks, peeling any tough strings. Cut into small pieces.
- Bring 400ml of water to a boil with 150ml of granulated sugar, then add the rhubarb.
- Simmer for 5-10 minutes, until the pieces soften and start falling apart. Mix 2½ tablespoons of potato starch with 40ml of cold water until smooth.
- Stir the slurry into the rhubarb over low heat. Remove the pan as soon as the first bubble appears and the pudding thickens.