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My review
Rhubarb Berry Pudding
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3 reviews
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KIRSILOUIS
"This is a traditional Finnish rhubarb pudding with berries added for sweetness. My kids big favorite! This can be served with whipped cream on top or vanilla ice cream on the side."
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Ingredients
50 m servings 147 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- In a large saucepan, layer the rhubarb and 1 cup of sugar. Pour in 1/2 cup of the water, and bring to a boil. Simmer over low heat, stirring occasionally, for 30 to 45 minutes, until rhubarb is tender. Smash the rhubarb into smaller strands if you like.
- Stir in the mixed berries. Mix cornstarch with a small amount of the water, and pour the rest of the water in the pan. More or less water can be used to achieve your desired thickness. Bring to a boil, then remove from the heat. Wait for it to stop bubbling, then stir in the cornstarch slowly. Return to a simmer until the cornstarch is no longer cloudy. Remove from heat, cool, and serve. Sprinkle additional sugar over the top to keep a skin from forming.
Nutrition Facts
Per Serving: 147 calories; 0.1 g fat; 37.3 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
6/26/2007
I found the pudding to be a little bit thin, actually, but still very good. I thought a little bit less sugur might be needed and a little more cornstarch.
1/25/2006
very good!! although the sauce was a little too thick, it had a great taste, especially on top of french vanilla icecream. Delicious!!
1/18/2012
Lots of potential! the instructions are a little confusing. It took 15 minutes to cook the rhubarb and I simmered for almost an hour once everything was in and it still did not thicken. The flav...