Rhubarb pudding

• 1 kg (2 lb) rhubarb
• 200 g (7

After removing the outside skin, dice the rhubarb into 1½ cm (¾ in) cubes. Drop into boiling water and bring back to the boil. When the rhubarb is cooked, strain off the juice and heat it again, adding the sugar. Bring to the boil and add the potato flour. Stir for 2-3 minutes, add the rhubarb and stir together as it cooks a little longer.