Step 1:

• 500 g rhubarbs
• 3/4 cup + 2 t (2 dl) water
• 1/2 cup (1 1/4 dl) sugar (I prefer my cream a little tart so I use less sugar, but I have noticed that this amount, or even more, is what most people prefer.)
• 1 T ground cardamom

1. Wash the rhubarbs and cut them into small pieces (.4″ or 1 cm)
2. Put the rhubarbs, sugar and cardamom in a saucepan. Turn to medium heat when the water starts boiling and let it simmer for ten minutes.

Step 2:

• 2 T water
• 2 T potato starch

1. Mix the water and potato starch and pour it into the cream slowly and let the cream come to a boil while stirring constantly.
2. Remove the saucepan from the burner and serve the cream with milk while it’s still warm.