Growing up, this was a dessert we had often, my mom always called it Danish Rhubarb Pudding. When she had lots on hand, she would often strain it through a fine sieve….leaving the most lovely luscious pink pudding. Adding strawberries is delicious too. I don’t strain mine, but I did add in a most delicious Organic Vanilla my friend brought back from Mexico. Wow, amazing flavor…I actually like it better than Vanilla Beans from the pod it is that delicious!
And we absolutely had to have this topped with SCD Whipped Cream – check out Karen’s recipe, at Heal Balance Live. Such a delicious, elegant, spring time dessert.
10 good sized Rhubarb stocks, washed and ends trimmed, cut into 1 inch pieces (I weighed mine at this point, there was 1 ¾ of a lb)
1 ½ cups water
1 cup fructose sugar (if you want it sweeter, add more sugar)
1 tsp. Vanilla
couple of Tblsp. Cornstarch, and water to make a slightly thick slurry
Add the cut rhubarb to a pot, with sugar and water. Bring to a boil, stirring, then turn down to a light simmer. I stirred this fairly frequently; mine took about 15-20 minutes to cook down. There were still a few chunks left, so I gently took a masher to smooth out.
Slowly add the cornstarch slurry, stirring to a good consistency. Refrigerate until cold, then add to a bowl or glass, layering with the whipped cream....divine.