➤ by Oma Gerhild Fulson
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!
I first came by the recipe for Rhabarbergrütze along the Mersey River in beautiful Milton, Nova Scotia.
My good friend, Heidi Moellgaard, and I were taking an early morning walk around the scenic property of her new Airbnb.
A truly serene environment, the calming sounds of the river and the birds chirping away. It's that natural type of commotion that makes you want to stay outside for HOURS, and hours.
After roaming around for a while taking in all the scenery, we came across her gorgeous, well kept garden. The garden had a large patch of this bold colored rhubarb, which Heidi then picked for a recipe she called Rhabarbergrütze.
Once the two of us returned to her kitchen, she prepared for us this delicious rhubarb pudding recipe that she served with milk and Melba Toast crumbled on the top.
Heidi is familiar with this yummy recipe because of her Northern German background, and her special twists make it a truly scrumptious and refreshing treat!
A big thank you to Heidi for introducing me to this recipe, and for showing me around her lovely Airbnb! Be sure to check it out in the link above!
I've had many people give their preferred method on how they like to serve the rhubarb pudding. Some serving it with milk, and others with cream. Many that serve it with Zwieback or Melba Toast as well.
I imagine something like an oatmeal cookie crumbled on top would be a delicious alternative to the Melba Toast. Now, I've never tried this method, but I envision it would taste similar to the crumble that is put on top of rhubarb crisp.
Be sure to try it out with different kinds of crisps, cookies or anything else that could act as a crumble like topping.
In the recipe, I mention that I used cherry juice instead of water. I think that by using a red juice as a substitute for water, you can achieve more flavour.
By using the cherry juice as I did, it gave the pudding a fun, different flavour that accompanied the rhubarb very well. It also took away some of the tart flavour that rhubarb can give off, and balanced it out a bit.
I do suggest using any red juice, such as cherry, watermelon, pomegranate, strawberry, or any other kind you can think of that would go well with the rhubarb taste.
Everyone has their own preferred preferences, so make it to your liking! There is no wrong way to make a recipe, and it is always okay to put your own little flare into it.
Finger-lickin' good oven fried chicken pieces, easy and economical, perfect for family night dinners, for company, and even Oktoberfest! It’s Brathendl, Oma-style!
My best pound cake recipe (Sandkuchen) is this one. My Oma made it, my Mutti made it, and now I make it! It's so quick and easy to make and tastes SO good!
Make the BEST Bavarian braised cabbage recipe that’s perfect for Oktoberfest or anytime you’re wanting a traditional German side dish. It’s Weisskraut, just like Oma makes it.
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