This recipe for a spin of a Danish Rhubarb Pudding. A traditional rhubarb pudding uses the fruit pulp of the rhubarb where this recipe strains out the pulp. The strained pulp can be eaten separately is desired, adding extra sugar as preferred.
Cook the liquid longer (5-7 minutes) for a thicker pudding. Strain the prepared pudding before pouring into the serving dishes for a smoother pudding.
Prep: 20 minutes
Cook: 15 minutes
Chill: 4 Hours
Totals: 4 hours 35 minutes
Serves: 8
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