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Danish Rhubarb Pudding

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Total Time
Prep: 20 min. + chilling Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Kay Sundheim, Nashua, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 16, 2022

My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. —Kay Sundheim, Nashua, Montana

Test Kitchen Approved

Danish Rhubarb Pudding

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Yield: 8 servings
Prep: 20 min
Cook: 10 min
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Ingredients

  • 6 cups chopped fresh or frozen rhubarb, thawed
  • 6 cups water
  • 2 cups sugar
  • 1/4 cup cornstarch
  • 3 tablespoons cold water
  • Half-and-half cream
Text Ingredients

Directions

  1. In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan.
  2. Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.

Nutrition Facts

1/2 cup: 228 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 58g carbohydrate (51g sugars, 2g fiber), 1g protein.
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