47 Sweet and Tart Rhubarb Dessert Recipes

Our Top 10 Rhubarb Recipes

How to Grow Rhubarb

58 of Grandma's Favorite Rhubarb Recipes

15 Surprising Savory Rhubarb Recipes

9 Light and Healthy Rhubarb Recipes

16 Rhubarb Cake Recipes to Make This Spring

71 Rhubarb Recipes to Make This Spring (and Summer!)

How to Make Pudding the Old-Fashioned Way

How to Freeze Rhubarb (So You Can Eat It All Year Long)

The Easy Pickled Rhubarb Recipe You Need to Try

Our Best Bread Pudding Recipes

How to Make Old-Fashioned Banana Pudding

Red vs. Green Rhubarb: How to Choose Rhubarb the Right Way

9 Rhubarb Benefits You Need to Know

Can You Eat Rhubarb Raw? The Answer May Surprise You.

The 3-Ingredient Pudding You Never Knew You Needed

How to Harvest Rhubarb the Right Way (Hint: Don't Cut It!)

17 Scandinavian Desserts to Savor

TEST KITCHEN APPROVED

Danish Rhubarb Pudding

Name: Danish Rhubarb Pudding
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 6 cups chopped fresh or frozen rhubarb, thawed; 6 cups water; 2 cups sugar; 1/4 cup cornstarch; 3 tablespoons cold water; Half-and-half cream

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. + chilling Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Kay Sundheim, Nashua, Montana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 16, 2022

My grandmother used to make this pudding. It's one of my favorite traditional Danish desserts. —Kay Sundheim, Nashua, Montana

TEST KITCHEN APPROVED

Danish Rhubarb Pudding

1 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:10 min

Save Saved Saving email print

Ingredients

6 cups chopped fresh or frozen rhubarb, thawed
6 cups water
2 cups sugar
1/4 cup cornstarch
3 tablespoons cold water
Half-and-half cream

Text Ingredients

Shop Recipe

Directions

1
In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan.

2
Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream.