Florentine Rhubarb Pudding
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 stalks Rhubarb (trimmed and chopped)
- 4 Tbsps sugar
- ½ cup white wine
- 2 cups canned semolina pudding
- 1 ½ cups sliced almonds
- 1 cup Corn flakes
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Pot, 1 Teaspoon, 1 Measuring cups, 1 Small bowl, 1 Whisk, 1 Large knife, 1 kleine Non-stick pan, 1 Immersion blender, 1 Wooden spoon, 1 Slotted spatula, 1 Tablespoon
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Divide the chopped rhubarb between 4 individual ovenproof dishes and scatter over the sugar. Pour over the wine, cover with foil and bake in the oven for 15 minutes.
3.
Pour over the semolina pudding, scatter with the almonds and corn flakes and return to the oven, uncovered, for 10 minutes.
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