Rhubarb Berry Pudding
Ingredients50 m servings 147 cals
- 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.
Per Serving: 147 calories; 0.1 g fat; 37.3 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.
very good!! although the sauce was a little too thick, it had a great taste, especially on top of french vanilla icecream. Delicious!!