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Rhubarb Pudding

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By Marilyn Helton

Posted July 23rd, 2007

This article is reprinted with permission from The Sage Cottage Cookbook, 2nd: Celebrations, Recipes, and Herb Gardening Tips for Every Month of the Year, by Dorry Norris, (1995, Globe Pequot)

The Sage Cottage Cookbook, 2nd: Celebrations, Recipes, and Herb Gardening Tips for Every Month of the Year

Servings:	6
Author Notes:	This recipe for rhubarb pudding owes its inspiration to a recipe for Rhubarb Yorkshire from the Hancock Shaker Village. Because few of us are as hard workers or as hearty eaters as were the Shakers, this pudding, made with less fat and sugar, is 150 calories lighter per serving than the original. Thanks to sweet cicely, however, it is no less tasty.
Ingredients:	Filling: 2 cups rhubarb 1 cup finely minced, sweet cicely (or 1/2 cup sugar mixed with 1/8 teaspoon crushed anise seeds) 1 tablespoon butter 1 tablespoon corn oil 4 egg whites 3/4 cup flour 3/4 cup skim milk 1/2 cup raisins (optional) Topping: 2 tablespoons butter 2 tablespoons brown sugar
Instructions:	Preheat oven to 425Â° F. Cut rhubarb into 1-inch lengths and cover with boiling water; drain and stir in sweet cicely (or sugar and anise). Heat 1 tablespoon butter and corn oil in a deep, 1-quart baking dish in the preheated oven; the fats should bubble but not brown. Beat egg whites lightly; beat in flour and milk. Pour mixture into hot dish; sprinkle rhubarb-sweet cicely mixture over the top, keeping it 1 inch from the edge of the pan. Return to oven; bake for 20 minutes or until top is brown. For topping, melt 2 tablespoons butter in a small nonstick saucepan; stir in 2 tablespoons brown sugar. Cook until syrupy; drizzle over the top of the pudding. Serve topped with frozen yogurt. Per Serving: (1/6 recipe made with sweet cicely and raisins) 208 Cal 9gm Total Fat (4gm Sat Fat) 28gm Carb 17mg Chol 124mg Sodium 6gm Protein 2gm Dietary Fiber 100mg Calcium Exchanges: 1 Starch/Bread 1 Fruit; 2 Fat