in Dessert Recipes

Rhubarb porridge

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Ingredients for 4 servings:

  • 500 g rhubarb
  • 250 ml water
  • 1 packet of vanilla sugar
  • 100 g sugar
  • 40 g sago

Instructions

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

Wash the rhubarb, trim both ends, peel the skin off thick stalks, and cut the rhubarb into pieces. Boil the rhubarb pieces with water, vanilla sugar, and sugar. Sprinkle in the sago, stir, and let it swell for about 20 minutes, until it appears translucent. Transfer to a bowl and let cool. Serve with vanilla sauce or smooth, sweet cream.

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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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