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Home -> Baked Goods -> Desserts
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups cold water, divided 3/4 cup plus 2 tbsp. sugar 1 1/2 pounds fresh rhubarb(about 4 cups) cut into 1/2 inch pieces 3 tbsp. cornstarch 1/2 tsp. vanilla extract 1 cup cold heavy or whipping cream
Directions
Combine 1 3/4 cups water and 3/4 cup sugar in a medium saucepan. Heat to a boil, stirring until sugar is dissolved. Reduce heat and add rhubarb. Simmer, stirring occasionally, about 10 minutes until rhubarb is tender. Stir together the remaining 1/4 cup water and cornstarch in a small bowl until smooth. Stir into rhubarb and increase heat. Heat to a boil, stirring. Boil 1 minute, stirring constantly. Stir in vanilla. Pour pudding into a serving bowl or individual dishes. Cover and refrigerate until pudding is chilled. Beat cream with 2 tbsp. sugar in a medium bowl until stiff peaks form. Spoon or pipe cream decoratively onto chilled pudding and serve.
Serves 4 to 6.
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