Rhubarb Pudding and Ice Cream Topping

Total Time
Prep 5 mins
Cook 5 mins

This Rhubarb Pudding is a special treat my mother, Gerry Lefever used to make. My daughters and I look forward to Spring when we can make and eat this rich, sweet pudding.


  1. Combine everything.
  2. Place over medium heat, and cook until the mixture comes to a full boil, stirring constantly.
  3. Remove from heat.
  4. Cool, stirring occasionally.
  5. Chill Fantastic as a pudding or over a good vanilla ice cream.
  6. My Mom would add a few drops of red food coloring to make it more palatable to us as kids.
Most Helpful

This was just excellent!! Easy to make and terrific over ice cream. The tapioca thickened it beautifully. The only thing I will do differently next time (and there will be a next time) is cut the sugar to 1 cup as I like rhubarb a little on the tart side. Thanks for posting this Ann.

Tebo May 28, 2002

This was super sweet and tasted more like a jam. I would cut down the sugar a lot next time.

Jen in Victoria, BC November 12, 2012

This was wonderful! Finally something different to make with rhubarb! On the second try I used Spelenda and what a mistake! It was definitely ruined. Flavour, texture and colour was all wrong. Be sure to use sugar!

Food4Life August 14, 2006