Traditional Food Recipes! Your complete guide to traditional food and traditional recipes. Traditional Afghan, African, Amish, Asian, Cajun, Caribbean, Chinese, Croatian, Dutch, English, French, German, Austrian, Greek, Hungarian, Indian, Indonesian, Irish, Italian, Japanese, Jewish, Korean, Mennonite, Mexican, Middle Eastern, Native American, Oceanian, Pennsylvania Dutch, Philippine, Polish, Portuguese, Russian, Scandinavian, South American, Southwestern, Spanish, Swiss, Tex Mex, Thai, Ukrainian, Vietnamese and Welsh.
Rhubarb Pudding (Rabarbragrøt — Norway)
1 3/4 cups water
3/4 cup granulated sugar
1 1/2 pounds fresh rhubarb, cut into 1/2-inch pieces
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons granulated sugar
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.
Yields 6 servings.
