Custard and Rhubarb Dessert for 2 People

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

350 g rhubarb
2 tablespoon powdered sugar
0.5 ½ orange (s), the juice
2 tablespoon water

Custard and Rhubarb Dessert for 2 People

Instructions

Cook the vanilla pudding with half a liter of milk according to the instructions on the pudding powder sachet.
Peel the rhubarb in the lower third, peel off the threads, cut off both ends and cut into approx. 1 cm pieces.
Heat the orange juice and 2 tablespoons of water in a saucepan.
Add the rhubarb, sprinkle with the powdered sugar, stir well and simmer for about 4-5 minutes over medium heat.
As soon as the rhubarb loses its crispness and its edges become soft, remove it from the heat, because it is still cooking.
Season again to see if there is still sugar left.
Now pour rhubarb and vanilla pudding in layers into a nice glass.
You start with the rhubarb and put a last dollop on top of the pudding.
Can be prepared very well and stored in the refrigerator.
In my experience, the leftovers never survive long.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.