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Rhubarb Pudding

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Ingredients
  Water 1 3⁄4 Cup (28 tbs)
  Rhubarb 1 1⁄2 Pound, cut into 1/2-inch pieces
  Cold water 1⁄4 Cup (4 tbs)
  Cornstarch 3 Tablespoon
  Vanilla 1⁄2 Teaspoon
  Whipping cream 1 Cup (16 tbs), chilled
  Sugar 2 Tablespoon
Directions

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.
Pour into serving bowl or dessert dishes.
Cover and refrigerate.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
Pipe through decorators' tube or spoon onto pudding.

Recipe Summary

Method: 
Chilling
Dish: 
Pudding
Ingredient: 
Vegetable

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