Danish Rhubarb Pudding
“My grandmother used to make this pudding. It’s one of my favourite traditional Danish desserts.” —Kay Sundheim, Nashua, Montana
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|8servings||20minutes + chilling||10minutes|
|8servings||20minutes + chilling|
- 6 cups chopped fresh or frozen rhubarb thawed
- 6 cups water
- 2 cups sugar
- 1/4 cup cornstarch
- 3 tbsp cold water
- half-and-half cream
- 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.
- 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.
1/2 cup: 228 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 58g carbohydrate (51g sugars, 2g fibre), 1g protein.