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Rhubarb Pudding
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Description
The best way to use rhubarb if you have it a lot and don’t know what to do with it . . . rhubarb pudding.
Ingredients
- 4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Water
- 6 Tablespoons Sugar
- 2 packages Vanilla Pudding Powder (one Package Weighs 38 Grams)
- 2 cups Chopped Rhubarb
- 3 Tablespoons Sugar
- 1 cup, 2-⅔ teaspoons, ⅞ pinches Whipping Cream
- Ground Cinnamon
Preparation
From the measured volume of water (1 liter) take 8 tablespoons of water, add 6 tablespoons of sugar and two packages of vanilla pudding powder. Mix together into a smooth mixture.
Put the rest of the water into a saucepan, add the rhubarb and 3 tablespoons of sugar, bring to a boil and keep boiling for 3 minutes. Rhubarb should break up into smaller pieces when cooking.
Pour the pudding mixture into the boiling mixture of water and rhubarb. Cook for 2 minutes on low heat stirring constantly until the mixture is thickened and then pour into serving dishes.
Cool before serving.
*You can serve the pudding with fresh whipped cream and ground cinnamon.
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