Rhubarb Pudding Recipe
Ingredients
| Water | 1 3⁄4 Cup (28 tbs) | |
| Rhubarb | 1 1⁄2 Pound, cut into 1/2-inch pieces | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Vanilla | 1⁄2 Teaspoon | |
| Whipping cream | 1 Cup (16 tbs), chilled | |
| Sugar | 2 Tablespoon | |
| Sugar | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1416 Calories from Fat 728
% Daily Value*
Total Fat 81 g124.5%
Saturated Fat 53.4 g266.9%
Trans Fat 0 g
Cholesterol 331.4 mg110.5%
Sodium 100.2 mg4.2%
Total Carbohydrates 146 g48.5%
Dietary Fiber 12.7 g50.6%
Sugars 81 g
Protein 6 g12.5%
Vitamin A 13.9% Vitamin C 90.7%
Calcium 72.1% Iron 9.5%
*Based on a 2000 Calorie diet
Directions
Add rhubarb.
Simmer uncovered until rhubarb is tender, about 10 minutes.
Mix 1/4 cup water and the cornstarch; stir into rhubarb.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in vanilla.
Pour into serving bowl or dessert dishes.
Cover and refrigerate.
Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
Pipe through decorators' tube or spoon onto pudding.
Chef
