I'm in Almere (near Amsterdam) as I write this (July 2017). My friend Marja has taken me to her garden twice now to play in the dirt and we've had a wonderful time. Today we brought home some rhubarb and I decide to try to make a version of cherry moos. So I made my first solo trip to Albert Heijn (market) and used Google Translate to find cornstarch and whole milk. Then I made this. The recipe is my best guess as I didn't use any measuring cups/spoons.
3 BIG stalks rhubarb, chopped... About 4 cups
1/2 c. water
2 c whole milk
1/2 c Splenda
2 T cornstarch
2 T water
Put rhubarb, 1/2 c water, milk, & Splenda in a saucpan over medium heat. Stirring often, heat until rhubarb is getting soft. [Milk will curdle and you'll have small curds in a watery liquid. It's freaky, but ok; it will mostly come back together later.] Mix cornstarch & 2T water and add to rhubarb. Raise the heat a bit and stir constantly until it thickens. It's done. Enjoy warm or cool.
