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Danish Rhubarb Pudding                               Jan Peterson

6 cups rhubarb                                                2 cups water

2 teaspoons red food coloring                       2 cups sugar

2 Tablespoons cornstarch or potato flour.


Cut up rhubarb in 1 inch pieces.  Cook with water, sugar, coloring until tender, about 25 minutes.  Drain 2 cups of the juice from the sauce and thicken with cornstarch or potato flour for pudding.  I remember Grandma Lorenzen making this when I was very young and I always thought it was great.  The coloring makes it very pretty and she served it with whipped cream.