|Water||1 3⁄4 Cup (28 tbs)|
|Rhubarb||1 1⁄2 Pound, cut into 1/2-inch pieces|
|Cold water||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs), chilled|
Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
Simmer uncovered until rhubarb is tender, about 10 minutes.
Mix 1/4 cup water and the cornstarch; stir into rhubarb.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in vanilla.
Pour into serving bowl or dessert dishes.
Cover and refrigerate.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
Pipe through decorators' tube or spoon onto pudding.