in Dessert Recipes

Rhubarb pudding

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Ingredients for 4 servings:

  • 750 g rhubarb, cut into pieces
  • 500 ml water
  • 125 g sugar
  • 1 lemon(s), zest and juice
  • 100 g cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Bring the rhubarb to a boil with the sugar, water, and lemon zest and juice. Once the rhubarb is tender, add the cold cornstarch and cook for three minutes, stirring constantly. Pour the mixture into a cold, rinsed dish and let it cool. We like to serve it with vanilla sauce.

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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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