Rhubarb and vanilla dessert

Ingredients for 4 servings:

• 4 stalk(s) rhubarb, medium thick
• 1 packet of vanilla pudding powder
• 6 tbsp, heaped sugar
• 30 g raisins
• some vanilla, fresh or grated from the mill

Instructions

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

with raisins

Wash the rhubarb and trim the ends. If the skin is thick, peel it too. Then cut the stalks into pieces about 1 cm wide. If the rhubarb is very thick at the bottom, halve it lengthwise again first. Place the rhubarb pieces in a saucepan and fill with water until the pieces are generously covered. Add the sugar. Bring the water to a boil. Meanwhile, mix the vanilla pudding mix with 6 tablespoons of water. When the rhubarb is boiling, let it simmer until it begins to crumble. With thin stalks, this will happen very quickly, about 1 minute. Then stir the mixed pudding mix into the rhubarb pot and bring back to a boil briefly. Remove the mixture from the heat and stir in the raisins and vanilla. Ladle the dessert into dessert bowls and let cool.