FULL RECIPE FOR RHUBARB-STRAWBERRY PUDDINGIngredients For the rhubarb-strawberry pudding: 300 g rhubarb 300 g strawberry cup sugar 2 tbsp corn starch 1/2 cup water For the Vanilla Pudding: 1 L milk cup flour 1 cup sugar 50g butter tsp vanilla extract Directions: PREPARATION Rhubarb stalks have a rich and sour flavour. However, the leaves of the rhubarb plants are poisonous So, discard the leaves and the end pieces of each stalk Thoroughly wash and drain the excess water Then, cut the rhubarb stalks into small pieces and set aside Thoroughly wash the strawberries and drain the excess water and air-dry them for 10-15 minutes Discard the leaves and stems and set aside COOKING Rhubarb-Strawberry Pudding In a medium size pot, put all of the rhubarb pieces in Then add cup of sugar , combine the ingredients Stir the rhubarbs on medium-high heat for 5 minutes Then, add cup of water and cook for 5-8 minutes, until the rhubarbs soften completely Then, add the strawberries into the pot Once the mixture starts to boil again, cook for 5 minutes and turn off the heat Using a hand blender pure the rhubarb and strawberries In a separate bowl, mix 2 tbsp of corn starch and cup of water, thoroughly Pour the starch mixture into the pot and combine with the rhubarb-strawberry pure Turn the heat back on and let the mixture get to a boil Then, turn down the heat and cook the pudding for 3 to 5 minutes Turn off the heat Prepare clear glass pudding bowls for the serving Transfer the Rhubarb-Strawberry Pudding into the serving bowls Fill 1/3 of each bowl with Rhubarb-Strawberry Pudding Leave the bowls on the counter While the Rhubarb-Strawberry Pudding is cooling down, start to prepare the Vanilla Pudding Vanilla Pudding In a medium size pot put cup of flour, 1 cup of sugar, and 1 L of cold milk Mix the ingredients until there are no clumps left Set the stove to medium heat Add 50 g of butter into the pot and cook the pudding while stirring continuously Once the mixture starts to boil, cook for 5 more minutes Turn off the stove and add tsp of vanilla extract and mix well Then, transfer the Vanilla Pudding to the same serving bowls, on top of the Rhubarb-Strawberry Pudding while it is still hot! First, let the puddings cool down to room temperature, then, chill them in the fridge for a minimum of 3 hours or overnight before serving SERVING Serve the Rhubarb-Strawberry Pudding cold! Rhubarb has a distinct sour taste and gives a refreshing sense on the palate Strawberry gives a heavenly aroma and the vanilla pudding brings a creamy texture to this unrivalled dessert!! Every spoon will amaze you and do not be sorry, if one bowl isnt enough It is a good excuse to become spoiled!! Enjoy!! For MORE recipes and detailed directions SUBSCRIBE and FOLLOW the Fairies Cuisine on YouTube, link below: https://www.youtube.com/channel/UCiZuIwEqdDQrXXlFU82WRMw/featured?view_as=subscriber
