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rhubarb Pudding (rabarbragrøt — Norway) 1 3/4 Cups Water
3/4 Cup Granulated Sugar
1 1/2 Pounds Fresh Rhubarb, Cut Into 1/2-inch Pieces
1/4 Cup Cold Water
3 Tablespoons Cornstarch
1/2 Teaspoon Vanilla Extract
1 Cup Chilled Whipping Cream
2 Tablespoons Granulated Sugar heat 1 3/4 Cups Water And 3/4 Cup Sugar To Boiling, Stirring Occasionally. Add Rhubarb. Simmer Uncovered Until Rhubarb Is Tender, About 10 Minutes. mix 1/4 Cup Water And The Cornstarch; Stir Into Rhubarb. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. stir In Vanilla Extract. Pour Into Serving Bowl Or Dessert Dishes. Cover And Refrigerate. beat Whipping Cream And 2 Tablespoons Sugar In Chilled Bowl Until Stiff. Pipe Through Decorators' Tube Or Spoon Onto Pudding. yields 6 Servings. |
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