Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. The pudding tastes best cold out of the refrigerator, and whipped cream or yoghurt can also be added, depending on your preference.