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traditional danish rhubarb pudding with cream and almonds

Danish rhubarb pudding

Recipe for danish rhubarb pudding
Rhubarb pudding is a wonderful classic Danish pudding of delicious rhubarb, preferably from the garden if you have one. You can serve the pudding with cream or milk and a sprinkle of crispy almond flakes on top. That is the taste of Danish summer. You can also use the pudding in an old-fashioned danish rhubarb cake.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Danish
Servings 4 people
Calories 213 kcal

Ingredients
  

Pudding:

  • 500 g rhubarb
  • 180 g sugar possibly more depending on the sweetness of the rhubarb
  • 1 tsp vanilla paste
  • 1 dl water

Thickening:

  • 1 tbsp potato starch
  • ½ dl water

Serving:

  • Whipping cream
  • Almond flakes

Instructions
 

Pudding:

  • Wash the rhubarb and cut it into 1-2 cm slices.
  • Put rhubarb, sugar, vanilla paste, and water in a saucepan and bring to a boil.
  • Let the pudding cook under a lid for approx. 20 minutes. Taste and add more sugar if necessary.

Thickening:

  • Stir potato starch into water and pour it into the pudding while stirring. Add the thickener until you are satisfied with the consistency of the pudding. It will get a little thicker when it cools down.
  • Take the pudding off the heat, and let it cool in a bowl before putting it in the fridge. Sprinkle a little sugar on top so that it does not form a skin.

Serving:

  • Serve the cold pudding with almond flakes and cream or milk on top.

Nutrition

Calories: 213kcal
Keyword Danish dessert, danish puddings, dessert with rhubarb, Rabarbergrød, red pudding, rodgrod med flode, Traditional danish food
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