Summary

Ingredients

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

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Instructions

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