Danish Rhubarb Pudding

“My grandmother used to make this pudding. It’s one of my favourite traditional Danish desserts.” —Kay Sundheim, Nashua, Montana

Danish Rhubarb PuddingPhoto: Taste of Home
Servings Prep Time Cook Time
8servings 20minutes + chilling 10minutes
Servings Prep Time
8servings 20minutes + chilling
Cook Time
Portions: servings
Portions: servings
  1. In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan.
  2. Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.
Recipe Notes

Nutrition Facts
1/2 cup: 228 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 58g carbohydrate (51g sugars, 2g fibre), 1g protein.