Rhubarb – Vanilla – Pudding

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the rhubarb and cut into pieces about 2 cm wide. Bring this to the boil briefly in a saucepan with the apple juice and vanilla sugar until the rhubarb is cooked through but not overcooked.
Cook the vanilla pudding with milk and sugar according to the instructions on the package. Before removing the pudding from the heat, stir in the egg yolks.
Now mix the rhubarb with the pudding. As soon as the pudding has cooled for about 15 minutes, the egg whites are beaten until stiff and folded in.
The pudding tastes best cold out of the refrigerator, and whipped cream or yoghurt can also be added, depending on your preference.

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.