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Norwegian Rhubarb Dessert
1 1/2 lb Rhubarb
1 1/2 c Water
3/4 c Sugar
1/2 ts Vanilla
3 tb Cornstarch
1 c Heavy cream
1/4 c Sugar
1 ts Vanilla
Wash rhubarb, trim and cut into 1/2 inch slices. Combine with water
and sugar and simmer until soft. Stir in vanilla. Blend cornstarch
with a little cold water to make a smooth stiff paste. Stirring
constantly, add to rhubarb and cook for 5 minutes, or until thick and
clear. Pour into glass serving dish. Whip cream until frothy, add
sugar and vanilla and whip until stiff. Pipe through pastry tube in
decorative swirls on compote or cover top with spoonfuls of whipped
cream. If you prefer to serve without whipped cream, you could serve
with a little milk poured on each portion.
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