rhubarb pudding

Rhubarb Pudding (Rabarbragrøt — Norway)

1 3/4 cups water
3/4 cup granulated sugar
1 1/2 pounds fresh rhubarb, cut into 1/2-inch pieces
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons granulated sugar

Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally. Add rhubarb. Simmer uncovered until rhubarb is tender, about 10 minutes.

Mix 1/4 cup water and the cornstarch; stir into rhubarb. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in vanilla extract. Pour into serving bowl or dessert dishes. Cover and refrigerate.

Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff. Pipe through decorator tube or spoon onto pudding.

Yields 6 servings.









Did you enjoy this ethnic food recipe? Share your comments and opinions by posting a comment below. Your comment will help other users to learn more about this ethnic food recipe.

Comments

We use a third-party service called Disqus to enable our visitors to post comments to our website. Due to the amount of comments, we do not moderate or review posted comments on our website.

Discover 7thSpace