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Rhubarb Pudding
March 26, 2011

Very interesting recipe. I, too, was skeptical about the water, but it worked. Following others' advice, I cut the sugar down to 1 c. and it was still plenty sweet. It was definitely pudding-y, not the drier cobbler consistency I half-expected. Next time I will increase the amount of rhubarb, or try it in a smaller dish. The rhubarb was too sparse for my tastes.

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