in Dessert Recipes, Germany

Rhubarb porridge without sugar

updated

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Ingredients for 4 servings:

  • 500 g rhubarb
  • 300 ml water
  • 1 tbsp sweetener, liquid, maybe a little more
  • ½ tsp baking soda
  • 1 dashes lemon juice
  • 3 tsp cornstarch

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

low in calories, quick and easy, also suitable for diabetics

Peel the rhubarb and cut into pieces. Then bring to a boil with water, baking soda, and 1 tablespoon of sweetener, and cook for 5 to 8 minutes until soft. The rhubarb should break down. Mix the cornstarch with a little water until smooth. Remove the rhubarb from the heat, quickly and thoroughly stir in the cornstarch, and bring back to a boil. Season with lemon juice and sweetener to taste. Pour the porridge into a glass or porcelain bowl and let cool. Tastes delicious on its own or with vanilla sauce. The baking soda also helps to soften the acidity of the rhubarb.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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