Norwegian Rhubarb Pudding

1 ¾ cups water ¾ cup granulated sugar 1 ½ pounds fresh rhubarb, cut into ½-inch pieces ¼ cup cold water 3 tablespoons cornstarch ½ teaspoon vanilla extract 1 cup chilled whipping cream 2 tablespoons granulated sugar

DIRECTIONS

Heat 1 ¾ cups water and ¾ cup sugar to boiling, stirring occasionally. Add rhubarb. Simmer uncovered until rhubarb is tender, about 10 minutes. Mix ¼ cup water and the cornstarch; stir into rhubarb. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vanilla extract. 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