Death By Rhubarb Pudding
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 ml puree, rhubarb
- 200 ml sweet cream
- 2 packs vanilla sugar, bourbon
- 2 tablespoon raw cane sugar, heaped
- 150 ml water, cold
- 1 tablespoon corn starch, heaped
Print Recipe
Pin Recipe Instructions
- Put the rhubarb puree together with the cream, vanilla sugar and raw cane sugar in a small saucepan and heat up while stirring occasionally. At the same time, the corn starch is dissolved in the water (stir well) and then added to the pot. The whole thing is boiled with constant stirring and cooked for about 1 minute while stirring. Then fill into the containers in which the pudding is to be served, e.g., Glass bowls.
- Tip:
- You can make your own rhubarb jam by boiling chopped pieces of rhubarb for about 5 minutes (add 1 tablespoon of water if necessary). 200 ml of this mass are taken and pureed with a hand blender to make a rhubarb puree.
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