Rhubarb Pudding Recipe
Rhubarb Pudding with Cream
- 1 1/2 pounds rhubarb
- 1 1/2 cups water
- 1/2 cup sugar
- 1/2 tsp vanilla
- 3 tbsp cornstarch
Cream
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla
Trim rhubarb and cut into slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear.
Pour rhubarb into glass serving dish and chill. At serving time, whip cream, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.
Rhubarb Pudding with Strawberry Sauce 
- 2 - 3 stalks rhubarb (chopped)
- 2 stem of ginger (chopped)
- 12 1/2 g / 1/2 oz caster sugar
Pudding Batter
- 2 eggs
- 25 g / 1 oz caster sugar
- 110 g / 4 oz self-raising flour
- 125 ml milk
Wash and cut rhubarb into pieces. Place in a bowl and mix together with the chopped stem ginger and caster sugar. Leave to marinate for 5 minutes then poach in a pot.
Brush the ramekin dishes with a little softened melted butter then lightly sprinkle with a little caster sugar. Shake off any excess sugar.
Beat together the eggs and sugar in a bowl until light and fluffy. Sieve in the self-raising flour then slowly mix in the milk and mix to form a smooth batter. Half fill the ramekin dishes with a little of the batter and cook in the preheated oven (350 degrees) for 15 minutes.
Remove from oven and spoon the organic rhubarb over the batter. Pour over the remainder of the batter and spoon a little of the rhubarb over the top. Return to the oven and bake for a further 15 minutes. When cooked firm, turn out on to a plate and serve with either a strawberry syrup or cream (alternatively both).