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German Rhubarb Pudding Recipe – Heidi's Rhabarbergrütze

This German rhubarb pudding, aka Rhabarbergrütze, is a great way to use up and enjoy that lovely homegrown rhubarb!

A warm, solacing treat for the Spring time! Delicious with ice cream! 

Servings:

Makes 8 servings

Ingredients:

• 2½ pound trimmed rhubarb, chopped 
• 2 cups water or part juice (any red juice will do)
• 1 cup granulated sugar
• 4 tablespoons Bird's Custard Powder (or cornstarch)
• ¼ cup cold water
• 2 teaspoons vanilla extract

Instructions:

1. To prepare rhubarb, you may need to peel it if it is too stringy. Once peeled, chop to whichever size you find best. 
2. In a large pot, combine rhubarb, water and sugar.
3. Bring to boil, and simmer for 5 to 10 minutes.
4. Mix Bird's Custard powder with the cold water.
5. Add to rhubarb mixture, simmer for approx. 1 minute. 
6. Let cool and stir in vanilla extract.
7. Add more sugar or vanilla extract if needed. 

Notes/Hints:

• If you choose to use juice as an alternative for water, I suggest using any red juice. I used cherry juice, and it worked great!

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