Rhubarb Pudding

Wash and cut the fresh rhubarb into small pieces. Cook in hte 2 quarts of water until soft and mushy. Put the mixture through a sieve. Sweeten to taste.

Blend the cornstarch with a little cold water and stir gently into the pudding. Cook until clear and slightly thickened.

Which the cream and fold in the egg yolk

Beat the thickened pudding into the cream mixture and serve at once with any sauce you like, or top with whipped cream with a dash of cinnamon and a few ground nuts sprinkled over it.

Serves 6 to 8