- 6 cups chopped fresh or frozen rhubarb, thawed
- 6 cups water
- 2 cups sugar
- 1/4 cup cornstarch
- 3 tablespoons cold water
- 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.
Originally published as Danish Rhubarb Pudding in Taste of Home April/May 2002, p49
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Reviewed Oct. 14, 2009
"This is a great pudding topped with cream."