Chamomile Pudding with Stewed Rhubarb

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 advance. We made this dessert with rhubarb but it would be lovely topped with strawberries, blueberries, raspberries, blackberries, or any other fruit.

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

Method

In a small saucepan heat the milk, sugar, vanilla, and chamomile pollen until steaming.
Place the cornstarch in a large bowl.
Whisk 1 cup of the warm milk mixture into the cornstarch ensuring that there are no lumps.
Pour the cornstarch liquid into the rest of the milk and whisk to combine.
Cook over medium heat until the pudding is thickened (about 7 minutes) stirring constantly.
Remove from the heat and add the salt and butter. Stir to melt and combine.
Transfer to a storage container, top with a layer of plastic wrapped pressed into the top of the pudding (to prevent a skin from forming), and cool.
Cut the rhubarb into 2 inch long pieces.
Combine with the honey and a splash of water and pinch of salt in a medium sauce pan.
Cook over medium heat until the rhubarb is tender and the excess water has evaporated and allow to cool.
To serve, dish the pudding into individual bowls and top with the rhubarb.