Ingredients
6 Tablespoons Sugar
2 cups Chopped Rhubarb
Ground Cinnamon
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Long twisted spoon for stirring and layering cocktails
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Yarai mixing glass — cocktail builds, infusions, fat washes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Long twisted spoon for stirring and layering cocktails
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Yarai mixing glass — cocktail builds, infusions, fat washes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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from the measured volume of water (1 liter) take 8 tablespoons of water, add 6 tablespoons of sugar and two packages of vanilla pudding powder. mix together into a smooth mixture. put the rest of the water into a saucepan, add the rhubarb and 3 tablespoons of sugar, bring to a boil and keep boiling for 3 minutes. rhubarb should break up into smaller pieces when cooking. pour the pudding mixture into the boiling mixture of water and rhubarb. cook for 2 minutes on low heat stirring constantly until the mixture is thickened and then pour into serving dishes. cool before serving. *you can serve the pudding with fresh whipped cream and ground cinnamon.