Rhubarb Sago Pudding

Sago pudding is something that I will always associate with my grandmother and childhood days on the dairy farm. I remember the richness of the cream as it came straight from the vats before the tanker arrived, thick and creamy and a butter-bright yellow colour. That was fantastic on the sago puddings that often made it to Sunday lunch. And it is sooo easy to make.

Ingredients

300 grams of rhubarb chopped fine
500 mls boiling water
1-2 tablespoons honey to sweeten, or you can use sugar
1 litre hot water
1 cup of sago

Preheat an oven to 175 degC.

Bring the 500 mls water to boil in a saucepan and add the rhubarb, lowering the heat to a simmer. Simmer for 10 minutes.

Place the rhubarb in a baking dish and add the sago and remaining water. Bake for 30 minutes, then stir. Return to the oven and cook for another 30 minutes.

Can be served hot or cold.