Our rhubarb is gigantic this year. We're experimenting with a variety of new recipes outside of our usual rhubarb strawberry crisp. I stumbled across this light and smooth Milk & Honey Pudding with Stewed Rhubarb recipe by Autumn and gave it a try. It's definitely a dessert worth repeating!
2 cups whole milk, about 1/4 cup reserved
1 vanilla bean, pod split and seeds scraped
1/3 cup honey
3 T cornstarch
2 T unsalted butter
6 oz (about 1 1/2 cups) diced fresh rhubarb
4 oz (about 1/2 cup) organic cane sugar
1. Prepare 6 small jars or bowls and set aside.
2. Toss together the rhubarb and sugar in a small saucepan and let it sit until juice just begins to develop.
3. When there's a bit of juice at the bottom of the pan, turn the heat on low. As the rhubarb breaks down and releases more juice, gradually increase the heat to med-high.
4. Cook until all the rhubarb is broken down and the mixture thickens slightly. Remove from heat and divide evenly among your 6 jars, putting about a heaping tablespoon in each.
5. Next, whisk together the reserved 1/4 milk and cornstarch in a small bowl and set aside.
6. In a small saucepan over med-low heat, heat the remaining milk, honey, pinch of salt, and the vanilla bean until the mixture steams and just begins to start a gentle boil. Remove the vanilla bean.
7. Reduce heat to low and add the cornstarch and milk mixture in a steady stream, stirring constantly.
8. Continue to stir and cook on low for about 5 more minutes.
9. Remove from heat and add butter, stirring until melted. Pass through a fine mesh sieve to remove any lumps.
10. Pour the strained pudding into the jars, on top of the rhubarb, and refrigerate until set.