Back to Danish Rhubarb Pudding

Print Options

 
 
 Print

Danish Rhubarb Pudding Recipe

This delicious pudding my grandmother used to make is one of my favorite traditional Danish dessert.—Kay Sundheim, Nashua, Montana
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min. YIELD:8 servings

Ingredients

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

Directions

  • 1. 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.
  • 2. 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.