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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	46%
	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 1.9g		3%
detailed view... how is this calculated?

Norwegian Rhubarb Pudding

Recipe #135124 | 20 min | 5 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: UmmBinat

On Aug 8, 2009

used tapioca starch rather than corn. Was good.

0 people found this review helpful

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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.

0 people found this review helpful

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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

10 people found this review helpful

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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!

5 people found this review helpful

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