Death by Rhubarb Pudding

Ingredients for 2 servings:

• 200 ml puree, rhubarb
• 200 ml sweet cream
• 2 packs of vanilla sugar, bourbon
• 2 tbsp raw cane sugar, heaped tbsp
• 150 ml water, cold
• 1 tbsp cornstarch, heaped tbsp

Instructions

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

homemade rhubarb cream pudding

Place the rhubarb puree in a small saucepan along with the cream, vanilla sugar, and raw cane sugar and heat, stirring occasionally. Meanwhile, dissolve the cornstarch in the water (stirring well) and then add it to the pan. Bring the mixture to a boil, stirring continuously, and cook for about 1 minute. Then pour into containers for serving the pudding, such as glass bowls. Tip: You can make your own rhubarb puree by boiling finely chopped rhubarb pieces for about 5 minutes (adding 1 tablespoon of water if necessary). Take 200 ml of this mixture and puree it with a hand blender until it becomes a rhubarb puree.