Rhubarb and Strawberry Pudding

My friend Judy shared an interesting tip with me about cooking rhubarb. Adding a small amount of baking soda when cooking rhubarb will reduce both the acidity of the rhubarb and the amount of sugar required to sweeten it – so the amount of sugar that is normally used can be reduced by at least half!  One caution: the baking soda will make the mixture foam up as it is cooking, so it will need to be stirred often to keep the foam down. Thanks for the tip, Judy!

Rhubarb and Strawberry Pudding

This recipe calls for a modest amount of xylitol (a healthy natural sweetener.) instead of sugar.


Prep time: 10 minutes

Cooking time: 20 minutes

Servings: 4 to 6



3 cups rhubarb, chopped into ‘coins’

1 ½ cups sliced strawberries

½ cup (or slightly less) xylitol

¼ tsp baking soda

¾ cup water



  • Combine all ingredients in a medium saucepan.
  • Bring to a boil, then reduce heat and cook uncovered for about 20 minutes.
  • NOTE: The baking soda will make the mixture foam as it is cooking, so be sure to stir it often to keep the foam down.
  • Serve warm or cold. (the mixture will thicken slightly as it cools).  This can also be used as a topping for Gluten Free Rhubarb Cake.

There is an article that you might be interested in reading: Celebrate with Health & Energizing Sweets! It is in the FREE Membership area of this website.  At the bottom of the article there is an option to download a Bonus for Member’s only – an eBook, which contains a baker’s dozen sweet and healthy recipes. Click here to register for the Member’s Site.