Rhubarb pudding is a delicious, British-style European dessert made with granulated sugar, rhubarb and whipping cream that is gluten-free, eggs-free, nuts-free and soy free.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 22 mins – easy
🍽 6 servings – 186 kcal per serving
|
Serving 158g |
Fat 7g |
Sat. fat 4g |
Sodium 10mg |
|
Carbs 29g |
Fibers 2g |
Sugars 18g |
Proteins 1g |
INGREDIENTS
- three quarters granulated sugar
- 1.5 lbs rhubarb
- 3 tbsp cornstarch
- half tsp vanilla extract
- 1 cup whipping cream
- 2 tbsp granulated sugar
TOOLS
- 1 knife
- 1 wooden spoon
- 1 saucepan
- 1 serving bowl
- 1 bowl
- 1 whisk
STEPS
Cut rhubarb into 1/2-inch pieces.
Boil water and granulated sugar in a saucepan for 2 minutes. Add rhubarb pieces, then stir with a wooden spoon. Cook the mixture for 10 minutes. Next, add a quarter cup of cold water, cornstarch, and vanilla extract. Then, stir and cook for 4 minutes to get a rhubarb mixture.
Pour the rhubarb mixture into a serving bowl to get a pudding.
Put whipping cream and granulated sugar in a bowl. Whisk the contents of the bowl to get a cream.
Serve the rhubarb pudding with cream on top..
It’s ready to be served !
