Rhubarb Berry Pudding3 Reviews
- Prep: 5 min
- Cook: 45 min
- Ready In: 50 min
“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.” - by KIRSILOUIS
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 147 cal
- 0.1 g
- < 1%
- 37.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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...." See more"
"very good!! although the sauce was a little too thick, it had a great taste, especially on top of french vanilla icecream. Delicious!!..." See more"
"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 flavor is ..." See morereally good so I can use this as a sauce on ice cream on something. Next time I'll use 3 1/2 cups water and 1/2 Tablespoon more of cornstarch. Will try again."
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