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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (265g) Recipe makes 6 servings |
||
| Calories 289 | ||
| Calories from Fat 134 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.9g | 22% | |
| Saturated Fat 9.2g | 45% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 21mg | 0% | |
| Potassium 358mg | 10% | |
| Total Carbohydrate 39.2g | 13% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 30.5g | ||
| Protein 1.8g | 3% | |
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Norwegian Rhubarb Pudding
By: ~Leslie~
Aug 26, 2005
So simple and delicious! A great way to use up all that rhubarb in your garden. Hope you enjoy!
SERVES 6
Ingredients
- 1 3/4 cups water
- 3/4 cup granulated sugar
- 1 1/2 lbs fresh rhubarb, cut into 1/2-inch pieces
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 cup chilled whipping cream
- 2 tablespoons granulated sugar
Directions
1
Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.2
Add rhubarb.3
Simmer uncovered until rhubarb is tender, about 10 minutes.4
Mix 1/4 cup water and the cornstarch; stir into rhubarb.5
Heat to boiling, stirring constantly.6
Boil and stir 1 minute.7
Stir in vanilla extract.8
Pour into serving bowl or dessert dishes. Cover and refrigerate.9
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.10
Pipe through decorators' tube or spoon onto pudding.
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- Preparation > Presentation > Served Cold
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- Occasion > Taste/Mood > Comfort Food
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Featured Reviews for This Recipe
From: Sue Chef
On Oct 5, 2008
We love rhubarb, and this is by far the best recipe we've ever tried.hands down. Simple and just perfect.
From: Charlotte J
On Jun 15, 2006
I liked this for the fact that it had a thickening agent in it. Mom would make this when we were young but it was always soupy, so I never would eat it. The vanilla was a new welcomed experience. Over all this was very easy to make and had nice complementary flavors. Also, I weighed the rhubarb on my scale and then measured it. So 1 1/2 pounds is equivalent to 5 cups. Thank you for sharing this recipe, I'll be sharing it with my mother. Made for Zaar World Tour 2006
From: mama's kitchen
On Sep 15, 2005
Oh this is sooooo good! Tart and not too sweet! I added about 10 drops of red food coloring to make it a darker color. It was a light pink color which is pretty but I wanted a darker color for the picture- Wish the pic came out better- forgot the flash! argh! Topped with Laurie's Lemon Whipped Cream Lemon Whipped Cream and it went perfectly. Not too sweet to go along with the tartness of the rhubarb. Thanks Sarahsmomi for a great recipe! Loved it!
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