German Rhubarb Pudding Recipe – Heidi's Rhabarbergrütze
This German rhubarb pudding, aka Rhabarbergrütze, is a great way to use up and enjoy that lovely homegrown rhubarb!
A warm, solacing treat for the Spring time! Delicious with ice cream!
Prep Time
10 minutes
|
Cook Time
10 minutes
|
Total Time
20 minutes
|
Servings:
Makes 8 servings
Ingredients:
- 2½ pound trimmed rhubarb, chopped
- 2 cups water or part juice (any red juice will do)
- 1 cup granulated sugar
- 4 tablespoons Bird's Custard Powder (or cornstarch)
- ¼ cup cold water
- 2 teaspoons vanilla extract
Instructions:
- To prepare rhubarb, you may need to peel it if it is too stringy. Once peeled, chop to whichever size you find best.
- In a large pot, combine rhubarb, water and sugar.
- Bring to boil, and simmer for 5 to 10 minutes.
- Mix Bird's Custard powder with the cold water.
- Add to rhubarb mixture, simmer for approx. 1 minute.
- Let cool and stir in vanilla extract.
- Add more sugar or vanilla extract if needed.
Notes/Hints:
- If you choose to use juice as an alternative for water, I suggest using any red juice. I used cherry juice, and it worked great!
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