Sunday, June 22, 2008

Berry-Rhubarb Pudding

Last year almost everyone in the family insisted they hated rhubarb. So I tried out a new recipe this year, and of the 6 of us that ate it, we all liked it. This is pretty approximate, you've got a lot of wiggle room on the measurements here:

2 c. washed, chopped rhubarb (dark red part of stalk)
1 c. water
1 c. frozen berries (any kind, I used triple berry mix from Costco)
2 TBS OJ concentrate
1/4 c. sucanat
3 TBS arrowroot powder (can use cornstarch, but arrowroot is much healthier)
1 tsp vanilla
1/4 c. agave nectar

Put the rhubarb and water in a pot and bring to a boil. Let simmer about 4-5 minutes or until soft. Add the berries, OJ concentrate and sucanat, simmer 2-3 minutes more until berries are soft. Mix the arrowroot powder with a little water in a cup, stir until dissolved. Slowly pour into pudding while stirring so that it thickens. When thick, remove from heat. Add agave & vanilla and stir.

Serve this warm as-is, or you could serve with whipped cream or vanilla ice cream. You could even make a crumble topping to serve this with too.

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