Ingredients :

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3/4 litres water
3-3 1/2 tblsp. potato starch/cornflour
250 g. rhubarb
100 ml. water, cold
200 ml. sugar

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Method :

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Wash the rhubarb and chop into small pieces. Drop into cold water and bring to the boil. Cook until the rhubarb pieces separate. Add the sugar and thicken with the potato starch. Don't close the pot, it makes the rhubarb loose its colour. Pour into a bowl, sprinkle with sugar and serve hot or cold, with cream or half and half.
-To make rhubarb soup: follow the above recipe, but only use about a quarter of the starch.

Serve hot.
-Replace part of the rhubarb with strawberries for a delicious alternative.
-If the soup/porridge looks unappetizingly green, add some red food coloring. This will not be necessary if you are using the red rhubarb variety.