in Dessert Recipes

Rhubarb pudding

updated

Spread the love

Ingredients for 4 servings:

  • 500 g rhubarb
  • 150 g sugar
  • 500 ml milk
  • 1 pack of pudding powder, vanilla
  • 50 ml egg liqueur

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim the rhubarb and simmer it in water (the rhubarb should just cover) and half the sugar for about 5 minutes until soft. Pour the compote into a sieve and let it drain. The juice also tastes delicious as a drink. Make a pudding from the milk and pudding mix, stir in the remaining sugar and egg liqueur, and finally add the rhubarb. It can be eaten hot or cold.

Facebook Comments

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.

Oat flakes – curd cheese – Laiberl

Turkish zucchini and eggplant stew with tartar