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Rice Flour Pudding with Rhubarb or Rhubarb Flammeri

4 servings

Ingredients

• 250 g Rice flour
• 0.5 l Water
• 500 g Rhubarb
• Lemon peel (a little)
• 1 pcs Lemon (juice)
• 250 g Sugar

Instructions

1. Mix the rice flour with 1 cup of water and stir into ½ liter of boiling water.
2. At the same time, add the peeled rhubarb, cut into small pieces.
3. Add finely chopped lemon peel, the juice of one lemon, and the sugar.
4. Cook the flammeri over very low heat until done, adding a little more sugar if needed.
5. If the rhubarb is not yet completely soft, let the flammeri continue to steep, covered, in a warm place.
6. Then pour into a rinsed porcelain mold and chill.
7. Serve with sweet cream or vanilla sauce.

Modernized from a treasured 19th-century German cookbook.