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Writer's picturebrkt-ברקט

Rhubarb Pudding

One of the great lessons I learned from my parents is that you can do a lot with very little. When I grew up rhubarb grew in the back alleys and many people considered it a weed. My mother and my grandmother knew better. If you know which part of the plant to eat it is a wonderful, sour treat that isn't quite like anything else.



BT's Rhubarb Pudding


Ingredients:

4 cups cleaned and chopped rhubarb

2 cups (256 grams) sugar

2 teaspoons salt

1/4 teaspoon powdered cloves

2 tablespoons Framboise

3 grinds black

1 1/2 cups (180 grams) flour

1/4 pound (113 grams) butter or vegetable shortening


Directions:

Add salt to flour

Work fat into flour until it is the size of small pebbles

Set aside

Preheat oven to 400 F. (200 C.)

Put rhubarb, sugar and cloves into a pot

Cook on medium heat until the fruit just begin to break down

Remove from heat

Add Framboise and pepper

Place 1/3 of flour in mixture in bottom of casserole dish

Add 1/2 of rhubarb

Add 1/3 of flour mix

Add rest of rhubarb

Put remainder of flour mix on top

Place in the oven covered with a lid (or a tin pie plate my mother used)

Bake for 50-60 minutes until fruit bubbles but crumbs are pale yellow

Remove lid and bake another ten minutes

Heaven


Enjoy! !בתיאבון





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