Berry Rhubarb Pudding Recipe

Berry Rhubarb Pudding

From jo_jo_ba 15 years ago

A delicious, low-sugar dessert for Spring when all the berries (and rhubarb!) come into season. Substitute sugar for the 2/3 cup Splenda if you like.

Combine rhubarb, Splenda and water in a saucepan.
Bring to a boil, then reduce heat and cook, stirring occasionally, for 40 minutes.
Stir in berries and 2 cups water and cook 5 minutes longer.
Whisk together cornstarch and remaining cold water, then slowly add to the simmering mixture.
Cook, stirring, until thickened - about 5 minutes.
Serve warm or cover surface directly with plastic wrap and chill.

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jo_jo_ba Oshawa, CA

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