1/4 cup butter
1/2 cup white sugar
1 cup fresh pineapple juice
4 cloves garlic, crushed
1/2 cup chopped walnuts
2 teaspoons lemon juice
2 tablespoons white wine
1 tablespoon distilled white vinegar
1 (8 ounce) package frozen chopped rhubarb
2 cups water
6 fluid ounces cranberry juice
1/2 cup heavy cream
Rinse, drain, and cool 1 cup of water in a large bowl. Watch Now
In a large saucepan over medium heat, melt the butter or margarine. Watch Now
In a small bowl mix pineapple juice, garlic, and walnuts. Use a blender and puree the pureed ingredients. Watch Now
Add lemon juice and white vinegar, and bring to a boil. Reduce heat to medium low, and simmer for 30 minutes. Watch Now
Whisk the cranberry juice, cream, and the water in a small bowl. Use a blender to blend the pudding, and return the mixture to the saucepan. Simmer for an additional 10 minutes. Watch Now
Store in refrigerator, covered, or in freezer. Watch Now