Prep 10 mins
Cook 40 mins
Posted for ZWT6
- 2 cups rhubarb, chopped
- 1 1⁄4 cups white sugar
- 4 cups water
- 1 cup mixed berry
- 2 tablespoons cornstarch
- 1 tablespoon white sugar
- In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft.
- Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat.
- Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.
I found this to be more of a sauce than a pudding. It was sweet tart which somehow didn't quite work for me. I'm thinking that is might be nice on some swedish pancakes or ice cream or something, but wasn't excellent by itself.
This was a nice way to use up some of the rhubarb from the garden, but I would need to tweak it when making it again. It came out quite sweet, so I didn't need to sprinkle any sugar on top. I would probably reduce the amount of sugar when cooking this. Also, the texture was on the thin side, so I would probably reduce the amount of water as well. I used a mixture of raspberries, marionberries, and blueberries. Thanks for sharing this unique recipe. Made for ZWT6 by a RedHot Renegade.