in Dessert Recipes

Grandma's rhubarb porridge

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Ingredients for 4 servings:

  • 1 kg rhubarb, fresh
  • 300 ml water
  • 150 g sugar (more if needed)
  • 2 bags of vanilla pudding powder
  • some lemon peel, grated
  • 1 pinch of cinnamon
  • 100 ml milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

from the north

Wash and peel the rhubarb, and cut into 2 cm thick pieces. Then cook the rhubarb in the water with the sugar, lemon zest, and cinnamon for about 5-7 minutes until soft, but not completely broken down. Remove the pan from the heat briefly. Mix the custard powder with the milk and add to the rhubarb. Bring back to a boil while stirring. Tip: We like to eat the porridge while it’s still slightly warm, adding milk. If you like, you can also hull a small bowl of strawberries, add them to the rhubarb, and cook them with the rhubarb. This also tastes very good.

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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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