Rhubarb Pudding Recipe

We’re hard at work on our next set of activities, but these ones take time. Our next movie is Beauty and the Beast – and our kiddos are inventing things! In the meantime, thinking brains and busy bodies need food! Unfortunately I’m not going grocery shopping until tomorrow and we’re out of store bought fruit. 😦

The good news is my rhubarb’s been producing like mad for the past month and a bit! We’ve had rhubarb crisp and crumble almost every week, but today we wanted something different. Also I had egg yolks that needed using. So I decided to make pudding.

First, we LOVE pudding around here, it’s so easy to turn it into so many different things. It can become ice cream, custard sauce, pudding, crème brûlée or use it as a layer in trifle. YUM! So many options.

This one would be best, in my opinion, as crème brûlée, but my flame thrower is out of gas. It’s been out of gas for 3 years…

Anyhow on to the recipe!

IMG_6399  I used about 5 stalks of rhubarb – chopped up it made about 4 cups, feel free to use more or less depending on how much rhubarb flavour you want. Honestly, next time I’d use more, but I like a lot of tartness in mine. I think my kiddos were happy with the amount of sweet in this version.

Add the rhubarb, 2/3 C sugar and about 1 C water to a pot and bring to a boil. Boil for about 5 minutes. You want the rhubarb to break down so you don’t have any stringy bits. Boil longer if there’s still strings.

While the rhubarb is boiling begin making the pudding base.

I use about 1 C of milk to 1 egg yolk. For this recipe I used 4 egg yolks and 4 cups milk. Extra egg yolks are okay, extra milk will be too runny.

Heat the milk in a thick bottom sauce pan on medium heat, medium high at most. You don’t want this to burn! But my kiddos scream too loud for me to heat it slowly. It’s all about balance.

If you have egg yolks in the fridge, use 4-5 of them. Otherwise separate eggs, using the yolks and reserving the whites for future use.  IMG_6401

Combine the egg yolks with 1 C. sugar and 1 tbsp tapioca starch (corn starch also works). Once the milk is heated through and just beginning to bubble on the sides, pour a small amount into the egg yolks, mix, then add a bit more (about 1 tbsp at a time, maybe a bit more – I’m not an exact measurement kind of person when children are screaming for pudding).

About this point the rhubarb should be ready – scoop about a tbsp worth into a separate dish with about 1 tbsp tapioca starch – mix until the starch is wet through out, then add back to the rhubarb and mix well.
Remove the milk heat, pour the egg yolk mixture into the pot, mix well. Add vanilla and almond extracts, mix well. Let cool both the rhubarb and milk mixture cool to room temp (this is the hardest part – I put mine in the freezer – did I mention the screaming children yet?)

Once cooled, pour the rhubarb into the pudding, mix to your fullsizeoutput_5273desired amount of mixed, then either serve or continue to cool until fully set. I served mine.


This was such a refreshing dessert! It is very rich, but the richness combined with the tart rhubarb flavour was so good!




Rhubarb Pudding Recipe

Rhubarb Sauce

4 C Chopped rhubarb
2/3 C Sugar
1 C water
1 tbsp tapioca starch

Combine rhubarb, sugar, and water in a pot, bring to a boil.
Continue Boiling until all rhubarb strings gone.
Scoop about 1 tbsp of the rhubarb mixture into separate bowl with tapioca starch. Mix until starch is wet throughout.
Pour starch mixture back into pot and boil for about 1 minute.
Remove from heat and let cool to room temp.


4 C milk or cream (Cream make the pudding richer, the results is otherwise about the same)
4-5 egg yolks
1 C sugar
1 tbsp tapioca starch
1 tsp vanilla extract
1/2 tsp almond extract (If using this pudding in a different recipe you may want to omit the almond extract)

Heat milk to just boiling (bubbles on edge of pot) over medium to medium high heat – stir often, careful not to burn.
In a separate dish, combine the egg yolks, sugar, and starch until light in colour.
Once the milk is boiling, remove from heat and temper the egg yolks by adding a tablespoon or two of the hot milk into the egg mixture. Mix well. I usually do this about 3 times.
pour the egg yolk mixture into he milk, mix well. Add the vanilla and almond extracts, mix. Then cool to room temp.

Once both the rhubarb and pudding are cool, combine, then serve and enjoy.



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