Rhubarb Pudding
This classic Rhubarb Pudding recipe offers a delightful balance of sweet and tart flavors, perfect for a comforting dessert. The recipe features a cooked rhubarb sauce, thickened with flour and water, then lightened with whipped egg whites for a fluffy texture. Serve this refreshing pudding cold with a dollop of cream for an elegant finish.
Ingredients
- 1 C Cooked, sweetened rhubarb sauce
- 2 tablespoons All-purpose flour
- 1 tablespoon Cold water
- 1 Egg white
- 1/8 teaspoon Salt
Instructions
- 1In a small bowl, slowly add the cold water to the flour, mixing well until a smooth paste forms. This will help to thicken the rhubarb sauce.
- 2Add the flour mixture to the rhubarb sauce in a saucepan. Cook over medium heat, stirring constantly, until the sauce thickens considerably, about 5 minutes. The sauce should coat the back of a spoon.
- 3In a separate clean bowl, beat the egg white until stiff peaks form. Gently fold the stiffly beaten egg white into the thickened rhubarb sauce until just combined. Be careful not to overmix, as this will deflate the egg white.
- 4Pour the mixture into individual serving molds or ramekins that have been lightly moistened with water. Refrigerate for at least 30 minutes, or until the pudding is completely chilled and set. Serve cold, garnished with a dollop of fresh cream, if desired.