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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This delicious pudding my grandmother used to make is one of my favorite traditional Danish dessert.—Kay Sundheim, Nashua, Montana Ingredients:
6 cups chopped fresh or frozen rhubarb, thawed |
6 cups water |
2 cups sugar |
1/4 cup cornstarch |
3 tablespoons cold water |
Directions:
1. In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until rhubarb is tender. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan.
2. Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir for 1-2 minutes or until slightly thickened. Pour into individual dishes. Refrigerate for at least 4 hours before serving. Yield: 8 servings.
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