Danish Rhubarb Pudding
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min.
YIELD: 8 servings.
My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. —Kay Sundheim, Nashua, Montana
Ingredients
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6 cups chopped fresh or frozen rhubarb, thawed
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6 cups water
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2 cups sugar
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1/4 cup cornstarch
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3 tablespoons cold water
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Half-and-half cream
Directions
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1.
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.
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2.
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.
Nutrition Facts
1/2 cup: 228 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 58g carbohydrate (51g sugars, 2g fiber), 1g protein.
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