Danish Rhubarb Pudding Recipe

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This delicious pudding my grandmother used to make is one of my favorite traditional Danish dessert.—Kay Sundheim, Nashua, Montana

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Danish Rhubarb Pudding Recipe

Prep: 20 min. + chilling Cook: 10 min.

Yield: 8 Servings

20 10 30

Ingredients

6 cups chopped fresh or frozen rhubarb, thawed
6 cups water
2 cups sugar
1/4 cup cornstarch
3 tablespoons cold water

Directions

In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until rhubarb is tender. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan.
Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir for 1-2 minutes or until slightly thickened. Pour into individual dishes. Refrigerate for at least 4 hours before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 228 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 58 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Danish Rhubarb Pudding in Taste of Home April/May 2002, p49