Finnish Rhubarb Berry Pudding Recipes

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RHUBARB BERRY PUDDING



Rhubarb Berry Pudding image

This is a traditional Finnish rhubarb pudding with berries added for sweetness. My kids big favorite! This can be served with whipped cream on top or vanilla ice cream on the side.

Provided by KIRSILOUIS

Categories     World Cuisine Recipes     European     Scandinavian

Time 50m

Yield 8

Number Of Ingredients 6

2 cups diced rhubarb
1 cup white sugar
4 cups water, divided
1 cup frozen mixed berries
2 tablespoons cornstarch
1 tablespoon white sugar

Steps:

  • In a large saucepan, layer the rhubarb and 1 cup of sugar. Pour in 1/2 cup of the water, and bring to a boil. Simmer over low heat, stirring occasionally, for 30 to 45 minutes, until rhubarb is tender. Smash the rhubarb into smaller strands if you like.
  • Stir in the mixed berries. Mix cornstarch with a small amount of the water, and pour the rest of the water in the pan. More or less water can be used to achieve your desired thickness. Bring to a boil, then remove from the heat. Wait for it to stop bubbling, then stir in the cornstarch slowly. Return to a simmer until the cornstarch is no longer cloudy. Remove from heat, cool, and serve. Sprinkle additional sugar over the top to keep a skin from forming.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 37.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 2.3 mg, Sugar 26.9 g

FINNISH RHUBARB BERRY PUDDING



Finnish Rhubarb Berry Pudding image

Make and share this Finnish Rhubarb Berry Pudding recipe from Food.com.

Provided by Boomette

Categories     Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups rhubarb, chopped
1 1/4 cups white sugar
4 cups water
1 cup mixed berry
2 tablespoons cornstarch
1 tablespoon white sugar

Steps:

  • In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft.
  • Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat.
  • Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.

SCANDINAVIAN RHUBARB PUDDING



Scandinavian Rhubarb Pudding image

Provided by Nika Standen Hazelton

Categories     Milk/Cream     Dessert     Valentine's Day     Low Sodium     Vanilla     Rhubarb     House & Garden

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds rhubarb
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
3 tablespoons cornstarch
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

Steps:

  • Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.

FINNISH BERRY DESSERT



Finnish Berry Dessert image

"I'm from Finland and have several native recipes that I've altered over time to appeal to American tastes," explains Sirpa Jarvis of The Plains, Ohio. "This refreshing dessert gives folks a taste of my homeland."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups blueberries
1-1/2 cups fresh strawberries, quartered
1 cup unsweetened raspberries
3 tablespoons sugar, divided
2 tablespoons cornstarch
1-1/2 cups apple-raspberry juice cocktail
Low-fat vanilla frozen yogurt, optional

Steps:

  • In a large heat-proof bowl, combine fruit and 2 tablespoons sugar. In a saucepan, combine cornstarch and juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool for 10 minutes. Pour over fruit; toss to coat. Sprinkle with remaining sugar. Cover and refrigerate until chilled. Serve in individual dessert dishes; top with frozen yogurt if desired.

Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g fiber), Protein 0 protein.

AWESOME RHUBARB-STRAWBERRY PUDDING



Awesome Rhubarb-Strawberry Pudding image

I've been making pudding for years and stumbled on a recipe last year that caught my attention and taste buds. I've made it and changed it and now it's the only one I make; hope you enjoy it. Raspberries or just about any other fruits could be used with the rhubarb, this recipe offers endless possibilities.

Provided by kkelly

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

3 cups diced fresh rhubarb
2 cups diced fresh strawberries
½ cup white sugar, divided
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup white sugar
⅔ cup butter, at room temperature
1 large egg
½ teaspoon almond extract
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
  • Spoon batter evenly over rhubarb mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 35.8 g, Cholesterol 51 mg, Fat 15 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 183.5 mg, Sugar 21.2 g

RHUBARB PUDDING (RAPARPERIKIISSELI)



Rhubarb Pudding (Raparperikiisseli) image

Make and share this Rhubarb Pudding (Raparperikiisseli) recipe from Food.com.

Provided by mersaydees

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups rhubarb, peeled and cut into 1/2-inch slices
3 cups water
3/4 cup sugar
3 tablespoons potato starch or 3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • Add rhubarb, 3 cups water and sugar into a stainless steel or enameled saucepan, bring to boil, lower the heat, cover, and let simmer until the rhubarb is soft, about 30 minutes.
  • Mix the starch with the cold water in a small bowl and gradually whisk it into the rhubarb mixture.
  • Bring back to boil and cook until mixture thickens.
  • Sprinkle with sugar to prevent skin from forming, allow to cool and serve with whipped cream, if desired.

Nutrition Facts : Calories 191.1, Fat 0.2, SaturatedFat 0.1, Sodium 14.1, Carbohydrate 47.9, Fiber 2.1, Sugar 38.7, Protein 1.3

DANISH RHUBARB PUDDING



Danish Rhubarb Pudding image

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

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

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

Steps:

  • 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., 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.

Nutrition Facts : Calories 228 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 2g fiber), Protein 1g protein.

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