Ingredients for Rhubarb Pudding And Ice Cream Topping
- Minute Tapioca
- 1 cup sugar
- Salt
- 3 cups chopped rhubarb
- 1 1/2 cups water
- 1/4 cup cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 dash red food coloring (optional)
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How to Make Rhubarb Pudding And Ice Cream Topping
- In a medium saucepan, combine the chopped rhubarb, sugar, cornstarch, and water. Stir until the cornstarch is fully dissolved.
- Add the butter and bring the mixture to a full rolling boil over medium heat, stirring constantly. This is crucial to prevent lumps and ensure the pudding thickens properly.
- Once boiling, reduce the heat to low and simmer for 1 minute, continuing to stir constantly.
- Remove from heat and stir in the vanilla extract and red food coloring (if using).
- Pour the pudding into a bowl or individual serving dishes. Allow to cool completely, stirring occasionally to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until thoroughly chilled.
- Serve chilled as a pudding or topped with your favorite vanilla ice cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
224g
Fat
0g
Carbs
20g
