Creamy Rhubarb Delight
Experience the delightful tang of rhubarb transformed into a luscious and creamy pudding with our Creamy Rhubarb Delight. This traditional Finnish dessert, known as Raparperikiisseli, beautifully balances the tartness of fresh rhubarb with sweetness, creating a comforting treat that's perfect for any occasion. Serve it chilled with a dollop of whipped cream for an irresistible finish that will impress your guests and satisfy your cravings.
N/A
Servings
75
Calories
5
Ingredients
Ingredients
Rhubarb
3 cups (peeled and cut into 1/2-inch slices)
Water
3 cups (for boiling rhubarb)
Sugar
3/4 cup (for sweetening)
Potato Starch or Cornstarch
3 tablespoons (for thickening)
Cold Water
1/3 cup (for mixing with starch)
Instructions
1
Begin by preparing the rhubarb: peel and cut it into 1/2-inch slices.
2
In a stainless steel or enameled saucepan, combine the prepared rhubarb, 3 cups of water, and sugar.
3
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and allow it to simmer gently for about 30 minutes, or until the rhubarb is soft and tender.
4
In a small bowl, mix the potato starch (or cornstarch) with 1/3 cup of cold water, stirring until smooth.
5
Gradually whisk the starch mixture into the simmering rhubarb mixture, ensuring it is well combined.
6
Increase the heat again and bring the mixture back to a boil, cooking for an additional few minutes until it thickens to your desired consistency.
7
Once thickened, remove from heat. To prevent a skin from forming, sprinkle the surface with sugar and allow the pudding to cool slightly.
8
Serve chilled in bowls or glasses, topped with whipped cream if desired. Enjoy your Creamy Rhubarb Delight!
Nutrition Information
0g
Fat
18.75g
Carbs
0.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Rhubarb Delight?
Creamy Rhubarb Delight, or Raparperikiisseli, is a traditional Finnish dessert that transforms tart rhubarb into a luscious, sweet, and creamy pudding.
How do I prepare the rhubarb for this recipe?
You should peel the rhubarb and cut it into 1/2-inch slices before starting the cooking process.
What are the main ingredients for Raparperikiisseli?
The main ingredients include 3 cups of rhubarb, 3 cups of water, 3/4 cup of sugar, and 3 tablespoons of potato starch or cornstarch.
Can I use cornstarch instead of potato starch?
Yes, you can use either potato starch or cornstarch as a thickening agent for this pudding.
How long does it take to cook the rhubarb?
The rhubarb should be simmered gently for about 30 minutes until it becomes soft and tender.
How do I thicken the rhubarb pudding?
Mix 3 tablespoons of starch with 1/3 cup of cold water, whisk it into the simmering rhubarb, and bring it to a boil for a few minutes until it thickens.
How can I prevent a skin from forming on the pudding?
Once the pudding is removed from the heat, sprinkle the surface with sugar while it cools to prevent a skin from forming.
Should Creamy Rhubarb Delight be served hot or cold?
This dessert is best served chilled in bowls or glasses.
What is a recommended topping for this dessert?
A dollop of whipped cream is highly recommended for an irresistible finish.
How many calories are in a serving of this rhubarb delight?
There are approximately 75 calories per serving.
Is this recipe low in fat?
Yes, this recipe contains 0g of fat.
How much sugar is required for this recipe?
The recipe calls for 3/4 cup of sugar to sweeten the tart rhubarb.
What type of saucepan is best for cooking rhubarb?
It is recommended to use a stainless steel or enameled saucepan to avoid reactions with the rhubarb's acidity.
Is there any protein in this dessert?
There is a very small amount of protein, approximately 0.25g per serving.
What is the carbohydrate content per serving?
Each serving contains about 18.75g of carbohydrates.
Is this a traditional Finnish recipe?
Yes, it is a traditional Finnish dessert known as Raparperikiisseli.
How much water is needed in total?
You need 3 cups of water for boiling the rhubarb and an additional 1/3 cup of cold water to mix with the starch.
What does the 'creamy' in the name refer to?
The name refers to the smooth, luscious texture of the pudding created by the starch thickening process.
Can I use frozen rhubarb?
While the recipe specifies fresh rhubarb, frozen rhubarb can generally be used as long as it is measured and prepared similarly.
What is the first step in making this pudding?
The first step is peeling and cutting the rhubarb into 1/2-inch slices.
Do I need to whisk the starch mixture constantly?
You should gradually whisk the starch mixture into the rhubarb to ensure it is well combined and smooth.
How do I know when the pudding has the right consistency?
The mixture should be boiled for a few minutes after adding the starch until it reaches your desired thickness.
Is this recipe vegetarian?
Yes, all the primary ingredients in this rhubarb pudding are vegetarian-friendly.
What flavor profile does this dessert have?
It features a balance of tartness from the rhubarb and sweetness from the added sugar.
Can I make this ahead of time?
Yes, because it needs to be served chilled, it is an excellent dessert to make in advance.
What is the role of potato starch in this recipe?
Potato starch acts as the thickening agent that turns the rhubarb liquid into a pudding consistency.
How much rhubarb is needed?
You will need 3 cups of peeled and sliced rhubarb.
Should I cover the pan while simmering?
Yes, you should cover the saucepan and allow the rhubarb to simmer gently for 30 minutes.
Can I serve this in glasses?
Yes, serving the chilled pudding in glasses makes for an elegant presentation.
Is this recipe high in sodium?
No, the recipe does not list sodium as a primary component, and rhubarb is naturally low in sodium.