A creamy, zesty, and delicious rhubarb-based pudding, made with freshly picked rhubarb!
This recipe is part of a story called Rhubarb Rendevous, which highlights the benefits of growing your own rhubarb, how to cook with rhubarb and a few delicious recipes that you can try at home.
1
In a 2 quart saucepan, heat 1 3/4 cups water and the 3/4 cup sugar, stirring occasionally, until it boils.
2
While boiling, stir in rhubarb, bring back to a boil then simmer, uncovered, until rhubarb is tender - about 10 minutes.
3
In a small cup, combine the 1/4 cup of very cold water and the cornstarch, blending well until arrowroot powder (or cornstarch) liquefies. Stir into rhubarb mixture then heat to boiling while stirring constantly.
4
Boil while stirring for a full minute then add the vanilla extract. Pour into serving bowl the cover and refrigerate until chilled – about 3 to 4 hours.
5
Before serving, in the bowl of an electric mixer fitted with a whisk attachment, beat whipping cream until stiff then add 2 tablespoons powdered sugar and a dash of vanilla, if desired.
6
Place cream in a decorators' piping bag and chill in refrigerator until serving pudding. To serve pudding, spoon pudding into six dessert cups then pipe with a generous topping of whipped cream.
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