Spirited Rhubarb Pudding

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Photo by Virginia Pinkston

Yield: 4 servings


  • 1½ cups 1/2-inch rhubarb pieces
  • 6 T. sherry
  • 1/2 tsp. almond extract
  • 6 egg yolks
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 cup heavy cream
  • 1 tsp. vanilla
  • 4 strawberries or raspberries (optional)
  • sliced almonds (optional)

Place rhubarb in a saucepan with 1/2 cup water and bring to boil. Reduce heat to medium-high and stir frequently until rhubarb starts to become tender.

Stir in sherry, and continue to let mixture boil gently, stirring frequently, until rhubarb disintegrates and a thick sauce is formed.

Remove from heat and add almond extract; let cool completely.

Place egg yolks and sugars in top of double boiler, and bring water to boil while whisking yolks and sugars until well-combined.

Add 3/4 cup rhubarb sauce to egg-yolk mixture, 1 tablespoon at a time, whisking well after each addition. Continue cooking, whisking constantly, until bubbles form and mixture becomes very thick, about 3 to 5 minutes. Remove from heat and let cool.

Whip cream and vanilla until stiff peaks form. Fold into cooled egg-rhubarb mixture, and gently stir until combined.

Chill at least one hour before spooning into dessert dishes. Garnish with strawberries, raspberries or almonds, if desired.

Tags dessert recipe, rhubarb, strawberries

Watch the video: How to Make: Rhubarb Pudding Bars


  1. Aziz

    Duly topic

  2. Abarron

    I do not like it.

  3. Sherwood

    there was a lack

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