Layered Rhubarb Pudding
A delightful dessert that perfectly balances tangy rhubarb with smooth, creamy pudding, ideal for any gathering.
Ingredients
For the Rhubarb Layer
- 2 cups rhubarb, chopped Fresh rhubarb is recommended.
- 1 cup sugar
For the Pudding Layer
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium pot, combine chopped rhubarb and sugar. Cook over medium heat until the rhubarb softens, about 10 minutes.
- In a separate bowl, whisk together cornstarch, milk, heavy cream, vanilla extract, and a pinch of salt.
- Add the milk mixture to the cooked rhubarb in the pot. Stir constantly over medium heat until the mixture thickens, about 10 minutes.
- Remove from heat and pour the mixture into a baking dish. Let it cool for a few minutes.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Allow cooling before serving and then chill in the refrigerator if you prefer it cold.
Notes
Serve in individual glasses or bowls for a charming look. Pair with whipped cream or a scoop of vanilla ice cream for extra indulgence. Customize with spices or different fruits as desired.