Norwegianrhubarbpudding Recipes

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NORWEGIAN RHUBARB PUDDING



Norwegian Rhubarb Pudding image

Make and share this Norwegian Rhubarb Pudding recipe from Food.com.

Provided by Leslie

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 3/4 cups water
3/4 cup granulated sugar
1 1/2 lbs fresh rhubarb, cut into 1/2-inch pieces
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons granulated sugar

Steps:

  • Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
  • Add rhubarb.
  • Simmer uncovered until rhubarb is tender, about 10 minutes.
  • Mix 1/4 cup water and the cornstarch; stir into rhubarb.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Stir in vanilla extract.
  • Pour into serving bowl or dessert dishes. Cover and refrigerate.
  • Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
  • Pipe through decorators' tube or spoon onto pudding.

Nutrition Facts : Calories 290, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 22.7, Carbohydrate 39.2, Fiber 2.1, Sugar 30.5, Protein 1.9

NORWEGIAN RHUBARB COMPOTE



Norwegian Rhubarb Compote image

Posted for ZWT 6. Adapted from norway-hei.com Can be enjoyed warm or chilled. Number of servings is an estimate.

Provided by noway

Categories     Dessert

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs rhubarb
1 1/2 cups water
3/4 cup sugar
1/4 cup water
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 cup whipping cream
2 tablespoons sugar

Steps:

  • Cut rhubarb into 1/2 inch pieces.
  • Heat water and ¾ cup sugar to boiling, stirring occasionally.
  • Add fruit. Simmer uncovered for about 10 minutes, until rhubarb is tender.
  • Thickening:.
  • Mix ¼ cup water and cornstarch; stir into rhubarb.
  • Heat to boiling, stirring constantly. Boil 1 minute and stir over medium heat. Note: Rhubarb will burn if not stirred! Stir in vanilla extract.
  • To serve:.
  • If using glass serving bowls, be sure to temper with warm water first, otherwise the glass will crack.
  • Pour into serving bowl or individual dessert bowls.
  • When ready to serve, beat whipping cream with 2 tablespoons sugar in chilled bowl until stiff.
  • Pipe cream through decorators' tube or spoon onto rhubarb compote.

NORWEGIAN RHUBARB PUDDING



Norwegian Rhubarb Pudding image

A yummy recipe!

Provided by Eve Peterson

Categories     Puddings

Number Of Ingredients 7

1 3/4 c water
1 1/2 lb fresh rhubarb, cut into 1/2 inch pieces
1/4 c cold water
3 Tbsp cornstarch
1/2 tsp vanilla extract
1 c chilled whipping cream
2 Tbsp sugar

Steps:

  • 1. Heat 1 3/4 C. water and 3/4 C. sugar to boiling, stirring occasionally. Add rhubarb. Simmer uncovered until rhubarb is tender, about 10 min. Mix 1/4 C. water and the cornstarch, stir into rhubarb. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir in vanilla extract. Pour into serving bowl or dessert dishes. Cover and refrigerate. Beat whipping cream and the 2 T. sugar in chilled bowl until stiff. Pipe through decorators tube or spoon onto pudding.

RHUBARB PUDDING



Rhubarb Pudding image

This is a rhubarb desert like you've never had before. This is the only recipe of it kind that I have ever been able to find. This is truly a treasure. This has been in my family for generations. Please enjoy.

Provided by fclbruss

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups diced rhubarb
1 cup sugar
1 cup flour
1 pinch salt
1 teaspoon baking soda, level
1 cup evaporated milk

Steps:

  • Preheat oven to 350.
  • Mix ingredients in large bowl.
  • Pour into an ungreased 9x9 cake pan.
  • Bake for 1 hour or until golden brown.
  • Allow to cool and may be served warm.
  • Garnish with milk and sprinkled sugar.
  • Enjoy!
  • To make a 9x13 pan double recipe.

SCANDINAVIAN RHUBARB PUDDING



Scandinavian Rhubarb Pudding image

Provided by Nika Standen Hazelton

Categories     Milk/Cream     Dessert     Valentine's Day     Low Sodium     Vanilla     Rhubarb     House & Garden

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds rhubarb
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
3 tablespoons cornstarch
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

Steps:

  • Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.

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