Combine the rhubarb and water in a pan (use more or less rhubarb if it is juicy or not).
Cover and cook until rhubarb fall to pieces in water.
Strain, pressing on the pulp to get 4 cups of juice.
Discard what was left in the sieve.
Combine the sugar, corn starch and salt in a pan.
Gradually add the rhubarb juice, stirring well.
Cook over high heat, stirring until boiling.
Boil for 1 minute.
Put on serving dishes with a spoon.
Cool well and serve with whipping cream.
Yield: 6 servings.