This is pudding in the American sense of something semi-soft in a bowl, not the general British sense of “dessert.” My grandpa used to say that rhubarb pudding should be thick enough to walk on, but this recipe is softer. It’s been suggested that it would also be good used the same way you’d use apple butter. I’ll never know: not a fan of rhubarb.
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Rhubarb Pudding/Sauce
Ingredients
- 1-3/4 cup water
- 3/4 cups sugar
- 1-1/2 lbs rhubarb
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1 teaspoon vanilla
Instructions
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Combine 1-3/4 cups water, sugar, and rhubarb in a pan large enough that the rhubarb won't splatter out and burn you.
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Cook until boiling, stirring occasionally, scraping bottom.
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Simmer for about 10 minutes, until soft, still stirring occasionally.
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Mix water and cornstarch in a separate bowl.
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Stir into rhubarb mixture.
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Boil and stir constantly for 1 minute; be sure to scrape the bottom.
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Remove from heat and stir in vanilla.
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Pour into serving bowls and refrigerate.
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Serve with whipped cream, or, if you're from the same bloodline as the generation before me, milk and sugar.
