Description
This creamy, fruity rhubarb pudding dessert features soft rhubarb compote over a silky vanilla custard base. A must-try spring treat with vibrant flavor and beautiful presentation.
Ingredients
Rhubarb Layer:
4 cups (500 g) fresh rhubarb, chopped
½ cup (100 g) granulated sugar
1 tablespoon fresh lemon juice
Pudding Layer:
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
½ cup (100 g) granulated sugar
3 large egg yolks
Instructions
Rhubarb Layer:
Combine rhubarb, sugar, and lemon juice in a saucepan.
Cook over medium heat for about 10 minutes, until softened and juicy.
Set aside to cool slightly.
Pudding Layer:
Heat milk, cream, and sugar in a saucepan until warm (not boiling).
Whisk egg yolks in a bowl. Temper with ½ cup warm milk, then whisk back into the saucepan.
Cook over medium heat, whisking until thickened (5–7 minutes).
Strain through a sieve into a clean bowl. Let cool slightly.
Assemble:
Layer pudding into serving dishes.
Spoon rhubarb mixture on top.
Optional: Sprinkle extra sugar on top and let sit 10–15 minutes.
Chill at least 2 hours before serving.
Notes
Add vanilla extract to pudding for extra flavor.
Add crushed graham crackers between layers for crunch.
Swap rhubarb with or combine it with strawberries or blueberries.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
