Danish Rhubarb Pudding

Name: Danish Rhubarb Pudding
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 6 cups chopped fresh or frozen rhubarb, thawed; 6 cups water; 2 cups sugar; 1/4 cup cornstarch; 3 tablespoons cold water; Half-and-half cream

Total Time Prep: 20 min. + chilling Cook: 10 min.

Yield 8 servings

Test Kitchen Approved

My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. —Kay Sundheim, Nashua, Montana

Ingredients

6 cups chopped fresh or frozen rhubarb, thawed
6 cups water
2 cups sugar
1/4 cup cornstarch
3 tablespoons cold water
Half-and-half cream

Directions

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.

Nutrition Facts

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

My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. —Kay Sundheim, Nashua, Montana

Recipe Creator