14 Reviews of Norwegian Rhubarb Pudding

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!

From: LUv 2 BaKE

On Jun 15, 2006

This is a tasty simple to make pudding. The little bit of vanilla added a little different flavor which I liked. I made this less than 1hr before I wanted to serve it so chilled it in the freezer. The texture was perfect - not too thick or too thin. Thanks Leslie!!

From: MarieAlice

On Sep 24, 2005

This was really good! I love rhubarb in any way shape or form and am always looking for new ways to prepare it. This was very easy and delicious. I made exactly as recipe is posted. next time I may try a little candied ginger in the whipped cream, as I think ginger and rhubarb go very well together! Thanks for a delicious recipe!

From: Lori Mama

On Jun 16, 2006

Here's another five stars! Very easy to make and not to tart for me. My husband would have prefered it a bit more tart, but he still liked it.

From: Kim127

On Jun 8, 2006

I was surprised at how much I liked this. It was my first attempt with rhubarb and probably only the second time I've ever eaten it, so I was nervous about not liking it. Mine didn't seem to look as smooth as some of the other pictures, so I'm wondering if I was supposed to prepare the rhubarb before cooking it. Other than that, I thought it was an easy recipe to make and I did like Thorsten's suggestion of mixing the whipped cream into the pudding.

From: Dienia B.

On Jun 6, 2006

good stuff .who needs pie crust? dee

From: Thorsten

On Jun 5, 2006

An easy peasy to make dessert gem. I loved it. This rhubarb pudding has just the right balance of the tart flavours of the rhubarb and enough sweetness. And the vanilla is just adding enough flavour without being too dominant. I cooked the rhubarb exactly 10 minutes and it was perfect. I used less sugar for the whipping cream (about 2 teaspoons of vanilla flavoured sugar). The vanilla in the whipping cream worked great. If you mix the whipping cream with the pudding the tartness of rhubarb will be turned into a smooth and creamy fruit taste. I served it at room temperature as well as chilled. At room temperature it would be perfect for an afternoon break. Chilled it is great as a dessert or on a warm evening outside. GREAT. Thanks for sharing.

From: justcallmetoni

On Jun 1, 2006

I love Rhubarb and this was a great way to feature it without masking it with other flavors. Easy to prepare and healthy to boot. I topped mine with a dollop of strained yogurt with lemon zest. Yummy!

From: Ed&Theresa

On Jun 11, 2006

Very easy to make. Right blend of sweet and tart. Served with whipped cream on top.