| Rinse the rhubarb stalks and cut them into
3/4 inch lengths. Place them in a pan, barely covered with water
and cook for about 15 minutes. Drain in a strainer, saving all the
juice in another pan. Add the sugar, and the vanilla bean to the
syrup and boil for about 15 minutes. At the end of this time, add
the cornstarch dissolved in 1/4 cup cold water. Cook for a good 5
minutes, then cool. Serve the pudding in stemmed glasses, sprinkled
with the slivered almonds. Serve confectioners sugar and crème
fraiche at the same time.
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Ingredients
2 1/4 lbs rhubarb 3 cups water 1 cup sugar 1 vanilla bean, split lengthways 1 tbsp cornstarch 1 tbsp slivered almonds toasted Preparation Time 15 mn
Tip
Country: Denmark
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