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Rhubarb Pudding (Rabarbragrot — Norway)




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

Yields 6 servings


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