Recipe for danish rhubarb puddingRhubarb 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.
180gsugarpossibly more depending on the sweetness of the rhubarb
1tspvanilla paste
1dlwater
Thickening:
1tbsppotato starch
½dlwater
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