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Norwegian Rhubarb Pudding

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.8222
Energy (kCal)726.168
Carbohydrates (g)79.0366
Total fats (g)41.2153
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally. | 2. Add rhubarb. | 3. Simmer uncovered until rhubarb is tender, about 10 minutes. | 4. Mix 1/4 cup water and the cornstarch; stir into rhubarb. | 5. Heat to boiling, stirring constantly. | 6. Boil and stir 1 minute. | 7. Stir in vanilla extract. | 8. Pour into serving bowl or dessert dishes. Cover and refrigerate. | 9. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff. | 10. Pipe through decorators' tube or spoon onto pudding. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 3/4 3/4 0.0 0.0 0.0 0.0
    sugar 3/4 cup granulated 239.85 45.006 7.5075 3.7439999999999998
    rhubarb 1 1/2 cut 38.43 8.3082 1.6469999999999998 0.366
    cold water 1/4 cup 0.0 0.0 0.0 0.0
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    whipping cream 1 cup chilled 350.4 3.552 2.6039999999999996 37.092
    sugar 2 tablespoons granulated 239.85 45.006 7.5075 3.7439999999999998

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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