Vanilla pudding with rhubarb pieces

Ingredients for 3 servings:

• ½ liter of milk
• 1 bag(s) pudding powder, vanilla
• 2 tbsp sugar
• 1 pinch of salt
• 100 g rhubarb

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

Pull the strings off the rhubarb, halve lengthwise, cut into thin slices and place in a saucepan. Set aside 9 small slices for decoration. Measure 100 ml of the milk, pour over the rhubarb and bring to a boil. Immediately reduce the heat and simmer for 5 minutes. Empty the custard powder into a bowl, add the sugar and salt and mix well with about 6 tablespoons of the cold milk. Pour the remaining milk into the saucepan and bring to a boil. As soon as the milk boils, remove from the heat, stir in the mixed custard powder and bring back to a boil briefly, stirring constantly. Turn off the heat, place the custard pot in the sink filled with cold water and stir frequently. Once the mixture has cooled slightly, pour into 3 large champagne or dessert glasses that have been rinsed with cold water beforehand. Decorate each glass with 3 rhubarb slices.