How To Make Rhubarb Berry Pudding
Rhubarb berry pudding is a traditional European dessert. In this recipe, the berries add some tart and sweetness. It’s best served with some whipped cream.
Serves:
Ingredients
- 2cupsrhubarb,diced
- 1cupwhite sugar
- 4cupswater,divided
- 1cupmixed berries,frozen
- 2tbspcornstarch
- 1tbspwhite sugar
Instructions
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In a large saucepan, layer the rhubarb and 1 cup of sugar. Pour in ½ cup of the water, and bring to a boil.
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Simmer over low heat, stirring occasionally, for 30 to 45 minutes, until rhubarb is tender. Smash the rhubarb into smaller strands if you like.
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Stir in the mixed berries. Mix cornstarch with a small amount of water, and pour the rest of the water in the pan. More or less water can be used to achieve desired thickness.
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Bring to a boil, then remove from the heat. Wait for it to stop bubbling, then stir in the cornstarch slowly. Return to a simmer until the cornstarch is no longer cloudy.
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Remove from heat, cool, and serve. Sprinkle additional sugar over the top to keep a skin from forming.
Nutrition
- Calories: 127.37kcal
- Fat: 0.12g
- Saturated Fat: 0.02g
- Monounsaturated Fat: 0.02g
- Polyunsaturated Fat: 0.06g
- Carbohydrates: 32.45g
- Fiber: 1.01g
- Sugar: 28.69g
- Protein: 0.42g
- Sodium: 6.59mg
- Calcium: 31.20mg
- Potassium: 102.68mg
- Iron: 0.14mg
- Vitamin A: 2.08µg
- Vitamin C: 4.23mg
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