Pink pudding. Rhubarb pudding. Red pudding. Or you can just call it yummy. My dad loved this pudding. Apparently a favourite in Denmark. I have Danish roots. My daughter asked on the phone if we had made it yet this spring. She asked us to freeze some rhubarb for her and to make sure we told her how to make this. It is just so pretty. Simple and intensely rhubarb-y. Yum.
8 cups chopped rhubarb
1 cup water
1 cup sugar
1/4 cup corn starch
Clean and chop up 8 cups of rhubarb.
Place in a pot with 1 cup water. Bring to a boil.
Simmer for 20 minutes.
Strain this so as to collect the juice.
You might have to leave the strainer on top of a large bowl for an hour or so and stir the pulp on occasion.
Pour the collected fluid back into the pot.
Stir in 1 cup of sugar.
Take some of the fluid and mix it into the 1/4 cup of cornstarch so as to make it very smooth. This is important so that you do not get any lumps. Lumps are yucky.
Now pour the corn starch mixture also into the pot with everything else.
Simmer for a few minutes while stirring constantly. It should burble and glurp in the pot just a little. Careful not to scorch it!
The pudding should thicken nicely.
Rhubarb pudding should not be firm. It should be thickened but without becoming firm or indelicate.
Refrigerate for a couple of hours.