A delightful and creamy rhubarb dessert that is simple to prepare and perfect for any occasion.
Combine the water and granulated sugar in a saucepan and bring to a boil.
Stir occasionally to ensure the sugar dissolves evenly.
Add the rhubarb to the saucepan and simmer until tender.
Cut the rhubarb into small pieces for quicker cooking.
Mix the cornstarch with a small amount of cold water to create a slurry.
Ensure the cornstarch is fully dissolved to avoid lumps.
Stir the cornstarch mixture into the rhubarb and cook until thickened.
Keep stirring to prevent the mixture from sticking to the pan.
Remove from heat and stir in the vanilla extract.
Adding vanilla off the heat preserves its flavor.
Pour the rhubarb mixture into serving dishes and let cool.
Cover the dishes to prevent a skin from forming on the surface.
Whip the cream with powdered sugar until stiff peaks form.
Chill the bowl and whisk beforehand for better results.
Top the cooled rhubarb mixture with the whipped cream.
Use a piping bag for a decorative finish.
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