The reviewer gave this recipe 3 stars. This recipe averages a 3.3 star rating.
Reviewed: Jan. 18, 2012
Lots of potential! the instructions are a little confusing. It took 15 minutes to cook the rhubarb and I simmered for almost an hour once everything was in and it still did not thicken. The flavor is really good so I can use this as a sauce on ice cream on something. Next time I'll use 3 1/2 cups water and 1/2 Tablespoon more of cornstarch. Will try again.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.3 star rating.
Reviewed: Jun. 26, 2007
I found the pudding to be a little bit thin, actually, but still very good. I thought a little bit less sugur might be needed and a little more cornstarch.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.3 star rating.
Reviewed: Jan. 25, 2006
very good!! although the sauce was a little too thick, it had a great taste, especially on top of french vanilla icecream. Delicious!!
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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