Danish Rhubarb Pudding
My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. —Kay Sundheim, Nashua, Montana
Total TimePrep: 20 min. + chilling Cook: 10 min.
- 6 cups chopped fresh or frozen rhubarb, thawed
- 6 cups water
- 2 cups sugar
- 1/4 cup cornstarch
- 3 tablespoons cold water
- Half-and-half cream
- In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. 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 until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.