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Rhubarb Pudding (Raparperikiisseli)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.294
Energy (kCal)681.345
Carbohydrates (g)167.8134
Total fats (g)0.732
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add rhubarb, 3 cups water and sugar into a stainless steel or enameled saucepan, bring to boil, lower the heat, cover, and let simmer until the rhubarb is soft, about 30 minutes. | 2. Mix the starch with the cold water in a small bowl and gradually whisk it into the rhubarb mixture. | 3. Bring back to boil and cook until mixture thickens. | 4. Sprinkle with sugar to prevent skin from forming, allow to cool and serve with whipped cream, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 3 cups peeled cut 76.86 16.6164 3.2939999999999996 0.732
    water 3 cups 0.0 0.0 0.0 0.0
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    potato starch 3 tablespoons - - - -
    cold water 1/3 cup 0.0 0.0 0.0 0.0

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



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