Scandinavian Rhubarb Pudding
Finish off the feast with a tart seasonal treat — a rhubarb pudding often served in Scandinavian countries. It’s from epicurious.com, originally published in House & Garden magazine. Makes about 4 servings
1 1 ⁄2 pounds rhubarb 1 1⁄2 cups water 3⁄4 cup sugar (divided)
1 1⁄2 teaspoons vanilla extract (divided)
3 tablespoons cornstarch 1 to 2 tablespoons cold water 1 cup heavy whipping cream
Trim rhubarb and cut stems into 1⁄2-inch slices, making about 4 1⁄2 cups.
In a medium saucepan, combine rhubarb with water and 1⁄2 cup of the sugar. Simmer until rhubarb is soft. Stir in 1⁄2 teaspoon of the vanilla. Blend cornstarch with enough of the cold water to make a smooth, stiff paste. Stir into rhubarb and cook 5 minutes, until thickened and clear, stirring constantly. Pour rhubarb into a glass serving dish and chill. When ready to serve, beat the cream with the remaining 1⁄4 cup sugar and 1 teaspoon vanilla. Serve pudding topped with whipped cream.