Chamomile Pudding With Stewed Rhubarb | Recipes from Granor Farm
This recipe was adapted from Mark Bittman writing for the New York Times. It can be topped with any variety of fruit and can be made several days in…
Ingredients
- 2 1/2 cup whole milk
- 2/3 cup sugar
- 1/2 tsp vanilla paste or extract
- 1 T chamomile pollen or 1 chamomile tea bag
- 3 T cornstarch
- 2 T butter
- 1/4 tsp salt
- 1/2 pound rhubarb
- 1/4 cup honey
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