Ingredients
-
1 3/4
-
3/4
-
1 1/2
-
1/4
-
3
-
1/2
-
1
-
2
-
-
-
-
-
-
-
Directions
Norwegian Rhubarb Pudding,So simple and delicious! A great way to use up all that rhubarb in your garden. Hope you enjoy!,soooo easy and delicious!!!,This is almost exactly the same as my mother (1/2 Norwegian) made when I was young. More often, she made rhubarb sauce (without thickening), but this is what I preferred. I had only frozen rhubarb, so I boiled the rhubarb a couple of minutes longer. Instead of whipped cream, I topped it with Tillamook Vanilla Bean ice cream … perfect!
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Steps
|
1
Done
|
Heat 1 3/4 Cups Water and 3/4 Cup Sugar to Boiling, Stirring Occasionally. |
|
2
Done
|
Add Rhubarb. |
|
3
Done
|
Simmer Uncovered Until Rhubarb Is Tender, About 10 Minutes. |
|
4
Done
|
Mix 1/4 Cup Water and the Cornstarch; Stir Into Rhubarb. |
|
5
Done
|
Heat to Boiling, Stirring Constantly. |
|
6
Done
|
Boil and Stir 1 Minute. |
|
7
Done
|
Stir in Vanilla Extract. |
|
8
Done
|
Pour Into Serving Bowl or Dessert Dishes. Cover and Refrigerate. |
|
9
Done
|
Beat Whipping Cream and 2 Tablespoons Sugar in Chilled Bowl Until Stiff. |
|
10
Done
|
Pipe Through Decorators' Tube or Spoon Onto Pudding. |
