Rhubarb Pudding

This easy rhubarb pudding is sure to be a hit with the rhubarb lovers in your family. I used frozen rhubarb which made for a quick prep time on this kid-friendly dessert. I can’t wait to make it for my grandsons!

RHUBARB PUDDING

1 cup water, divided
1-1/2 tablespoons gelatin
5 cups chopped rhubarb, fresh or frozen
1/4 of a small beet, peeled and chopped
1/2 cup honey
1 cup coconut milk
1 teaspoon vanilla
Whipped cream, optional (page 37)

Place 1/2 cup water, rhubarb, beet, and honey in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 20 to 30 minutes.
While this is cooking, sprinkle gelatin into remaining 1/2 cup water. Stir and let sit. Once rhubarb and beets are soft, puree with an immersion blender. Stir in gelatin mixture until gelatin is dissolved. Add coconut milk and vanilla. Cool slightly before pouring into dessert cups. Refrigerate until set.

Makes 6 servings