Summary

Ingredients

• 1 kg rhubarb
• 4 points pudding powder, vanilla flavor
• 240 g suar
• 700 ml milk

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Instructions

1. Peel the rhubarb and then cut into pieces approx. 2 cm long.
2. Then simmer the finely chopped rhubarb to a puree over medium heat. Stir in 160 g sugar. Mix 2 packs of vanilla pudding with a little water and then use it to thicken the rhubarb.
3. In the meantime, prepare the two other bags of vanilla pudding according to the instructions on the package, but only with 700 ml of milk.
4. Then fill the pudding and the rhubarb in layers into dessert molds and let them cool down.