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Danish Rhubarb Pudding


  • 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


  • 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.
  • 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.


Average Rating: 4
  • kitchen designer
    Oct 14, 2009

    This is a great pudding topped with cream.

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