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    You are in: Home / Recipes / Rhubarb Pudding and Ice Cream Topping Recipe
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    Rhubarb Pudding and Ice Cream Topping

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 28, 2002

      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.

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    • on November 12, 2012

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

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    • on August 14, 2006

      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!

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    • on June 03, 2006

      What an excellent way to do rhubarb... The amount of water had me sceptical though.. near the end of the boiling I added a little applesauce I had. I also cut down the sugar, as I do not like too much sweet.. I will have to make more today, as husband and I just about gobbled it all in a sitting... Thankyou for posting...

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    Nutritional Facts for Rhubarb Pudding and Ice Cream Topping

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 236.5
     
    Calories from Fat 0
    18%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 241.1 mg
    10%
    Total Carbohydrate 60.5 g
    20%
    Dietary Fiber 0.9 g
    3%
    Sugars 56.1 g
    224%
    Protein 0.4 g
    0%

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