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
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!!
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)
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.
Very tart; I didn't feel comfortable taking this to the potluck like planned. Mine didn't gel very well; I may have added too much water (I was distracted by kid interruptions!), so I added some dissolved strawberry jello, some cool whip (incorporated) and mini marshmallows, and took the "pink goo" anyway. Well, it looked interesting enough to get almost completely eaten (I made a double batch since I had so much rhubarb). My son's plate had two huge pink stains; he loved it! It was different, but ok. I may also have put this into a pie crust, if I thought it had the potential to gel better. Regardless, more people ate a healthy veggie than had planned to, so thanks for posting.
Wow! We love rhubarb, and your rhubarb pudding recipe is now our favorite as well as a hit with guests. I liked the suggestion to add some red food coloring. I put the pudding into crystal goblets before chilling for a very elegant-looking desert. I make it at least 5 hours ahead or even the day before for the best consistency and taste. When I'm too lazy to make real whipped cream, I find that Cool Whip works just fine. The suggestion to add a bit of lemon zest before serving is a good one. Also try lime zest, which we like even better.
An easy peasy to make dessert gem. I loved it. This rhubarb pudding has just the right balance of the tart flavours of the rhubarb and enough sweetness. And the vanilla is just adding enough flavour without being too dominant. I cooked the rhubarb exactly 10 minutes and it was perfect. I used less sugar for the whipping cream (about 2 teaspoons of vanilla flavoured sugar). The vanilla in the whipping cream worked great. If you mix the whipping cream with the pudding the tartness of rhubarb will be turned into a smooth and creamy fruit taste. I served it at room temperature as well as chilled. At room temperature it would be perfect for an afternoon break. Chilled it is great as a dessert or on a warm evening outside. GREAT. Thanks for sharing.
This was really good! I love rhubarb in any way shape or form and am always looking for new ways to prepare it. This was very easy and delicious. I made exactly as recipe is posted. next time I may try a little candied ginger in the whipped cream, as I think ginger and rhubarb go very well together! Thanks for a delicious recipe!
OMG - this is to die for!!!! I remember my mom making this when I was a kid. I served it with a dollop of whipping cream. Made by Unrulies under the Influence / ZWT6
MMMM!! My neighbour just gave me a bag of rhubarb, and since I don't make pie, I thought I would give this a try! SO GOOD! I ate it by itself and with some vanilla yogurt since I didn't have any cream. Oh, and we couldn't wait so it only chilled for an hour :) Made for ZWT #6!