Danish Rhubarb Pudding Jan Peterson

6 cups rhubarb 2 cups water

2 teaspoons red food coloring 2 cups sugar

2 Tablespoons cornstarch or potato flour.

Cut up rhubarb in 1 inch pieces. Cook with water, sugar, coloring until tender, about 25 minutes. Drain 2 cups of the juice from the sauce and thicken with cornstarch or potato flour for pudding. I remember Grandma Lorenzen making this when I was very young and I always thought it was great. The coloring makes it very pretty and she served it with whipped cream.