Spirited Rhubarb Pudding

Take that pudding cup to the adult level in this sherry-rhubarb combination.

by Dani Yokhna
Spirited Rhubarb Pudding. Photo by Virginia Pinkston (HobbyFarms.com)
Photo by Virginia Pinkston

Yield: 4 servings


  • 1½ cups 1/2-inch rhubarb pieces
  • 6 T. sherry
  • 1/2 tsp. almond extract
  • 6 egg yolks
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 cup heavy cream
  • 1 tsp. vanilla
  • 4 strawberries or raspberries (optional)
  • sliced almonds (optional)

Place rhubarb in a saucepan with 1/2 cup water and bring to boil. Reduce heat to medium-high and stir frequently until rhubarb starts to become tender.

Stir in sherry, and continue to let mixture boil gently, stirring frequently, until rhubarb disintegrates and a thick sauce is formed.

Remove from heat and add almond extract; let cool completely.

Place egg yolks and sugars in top of double boiler, and bring water to boil while whisking yolks and sugars until well-combined.

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Add 3/4 cup rhubarb sauce to egg-yolk mixture, 1 tablespoon at a time, whisking well after each addition. Continue cooking, whisking constantly, until bubbles form and mixture becomes very thick, about 3 to 5 minutes. Remove from heat and let cool.

Whip cream and vanilla until stiff peaks form. Fold into cooled egg-rhubarb mixture, and gently stir until combined.

Chill at least one hour before spooning into dessert dishes. Garnish with strawberries, raspberries or almonds, if desired.


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