The recipe comes from my mother, a Holstein veteran - that`s why I can hopefully call the recipe that. The preparation is really very easy.
First, the rhubarb stalks are washed well, dried and then cut into slices as thick as a thumb, removing the foot and the tip (the latter generously) from the rhubarb stalks beforehand. Then put the rhubarb in a saucepan with a little water. Important: The rhubarb should not be covered with water. Bring the whole thing to the boil, stirring constantly, as the rhubarb disintegrates quickly, it takes two or three minutes. Then add the sugar, reduce it and season to taste, some like it sweeter, others less sweet. But it can definitely be two small cups with sugar. Always stir well, groats tend to splash.
Now stir the pudding powder separately with water (instead of milk) until smooth - half a liter is required on the package, I always take a little less because otherwise the grits will be too runny for me. Stir in the mixed pudding powder, bring to the boil briefly and then let it cool down, and the rhubarb groats are ready. Served with milk a classic!
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