back to cookbook
Florentine Rhubarb Pudding
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

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
back to cookbook
print shopping list
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.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week