Norwegian Rhubarb Pudding

"So simple and delicious! A great way to use up all that rhubarb in your garden. Hope you enjoy!"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by loof751 photo by loof751
photo by Deantini photo by Deantini
Ready In:
20mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
  • Add rhubarb.
  • Simmer uncovered until rhubarb is tender, about 10 minutes.
  • Mix 1/4 cup water and the cornstarch; stir into rhubarb.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Stir in vanilla extract.
  • Pour into serving bowl or dessert dishes. Cover and refrigerate.
  • Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
  • Pipe through decorators' tube or spoon onto pudding.

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Reviews

  1. I liked this for the fact that it had a thickening agent in it. Mom would make this when we were young but it was always soupy, so I never would eat it. The vanilla was a new welcomed experience. Over all this was very easy to make and had nice complementary flavors. Also, I weighed the rhubarb on my scale and then measured it. So 1 1/2 pounds is equivalent to 5 cups. Thank you for sharing this recipe, I'll be sharing it with my mother. Made for Zaar World Tour 2006
     
  2. This is great with your cottage cheese if you normally eat peaches or fruit cocktail. This is very good and easy to make. Just so you know. 1 1/2 lbs of Rhubarb is about 8 stalks. I will experiment and try to make it more custardy like pudding. This is a little more like applesauce, but I liked it. Thanks.
     
  3. Wonderful! I used 4 cups frozen rhubarb, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 cup tapioca and for the sugar I used the Splenda blend. Love it!!
     
  4. Rhubarb pudding - yum! This tasted great but I wasn't crazy about the texture. It did have more of an applesauce feel than a pudding. Next time I may try pureeing the cooked rhubarb mixture before adding the cornstarch mixture. At any rate a sweet/tart and tasty dessert - thanks for sharing the recipe! Made for the Best of 2010 Event (recommended by Deantini)
     
  5. This is almost exactly the same as my mother (1/2 Norwegian) made when I was young. More often, she made rhubarb sauce (without thickening), but this is what I preferred. I had only frozen rhubarb, so I boiled the rhubarb a couple of minutes longer. Instead of whipped cream, I topped it with Tillamook Vanilla Bean ice cream ... perfect!
     
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