Norwegianrhubarbpudding Recipes

NORWEGIAN RHUBARB PUDDING

Steps:

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

RHUBARB PUDDING

Steps:

• Preheat oven to 350.
• Mix ingredients in large bowl.
• Pour into an ungreased 9x9 cake pan.
• Bake for 1 hour or until golden brown.
• Allow to cool and may be served warm.
• Garnish with milk and sprinkled sugar.
• Enjoy!
• To make a 9x13 pan double recipe.

PISTACHIO RHUBARB TRIFLE

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess.
• Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour). Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
• Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks. Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles. Bake cake until golden and springy to the touch, 20 to 25 minutes.
• Cool cake in pan on a rack 20 minutes. Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely.
• Assemble trifle:
• Slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup. Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles.
• Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through). Arrange half of trimmings in the center, cutting them as needed to fit. Spread 1 1/2 cups custard over cake, then spread 1 cup rhubarb purée over custard.
• Cover with remaining cake and trimmings in same manner, then spread remaining custard over. Spread remaining rhubarb purée over custard, leaving a 1-inch border around edge. Chill, covered tightly with plastic wrap, at least 8 hours.
• Make topping just before serving:
• Beat cream with sugar and Sherry using cleaned beaters until it just holds soft peaks. Spoon cream over top of trifle, then sprinkle with pistachios.

RHUBARB PUDDING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
• Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
• Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.

DANISH RHUBARB PUDDING

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.

SCANDINAVIAN RHUBARB PUDDING

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.

NORWEGIAN RHUBARB PUDDING

Steps:

• 1. Heat 1 3/4 C. water and 3/4 C. sugar to boiling, stirring occasionally. Add rhubarb. Simmer uncovered until rhubarb is tender, about 10 min. Mix 1/4 C. water and the cornstarch, stir into rhubarb. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir in vanilla extract. Pour into serving bowl or dessert dishes. Cover and refrigerate. Beat whipping cream and the 2 T. sugar in chilled bowl until stiff. Pipe through decorators tube or spoon onto pudding.