Rhubarb – Vanilla – Pudding
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 rods rhubarb
- 250 ml apple juice
- 1 packet custard powder, vanilla flavor
- 500 ml milk
- 3 tablespoon sugar
- 1 packet vanilla sugar
- 1 egg (s), separated
- possibly whipped cream or yogurt
Print Recipe
Pin Recipe 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.
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