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Rhubarb-Strawberry Summer Pudding

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  8 Hours
  6 servings
Summer puddings are excellent hot-weather desserts because they do not require baking. This one pairs the dynamic duo of rhubarb and strawberries.
RECIPE INGREDIENTS
12 ounces rhubarb, trimmed and cut into 1/4-inch pieces (3 cups)
3 cups strawberries, hulled and quartered
1 cup sugar
1 1/2 teaspoons  freshly grated lemon zest
21 slices thin-sliced white bread  (such as Pepperidge Farm), crusts trimmed
Red currants, strawberries or mint leaves for garnish
Rhubarb-Strawberry Summer Pudding Recipe at Cooking.com
DIRECTIONS
Stir together rhubarb, strawberries, sugar and lemon zest in a medium saucepan. Bring to a simmer, cover and cook over low heat for 3 minutes.


For each of six 3/4-cup-capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin. Place a bread circle in the bottom of each ramekin. Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit. Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top. Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit. Wrap each pudding in plastic and set three of them on a plate. Stack the other three puddings on top of them. Set something small, round and heavy on top of each pudding stack to weigh it down. Refrigerate overnight.


To serve, remove weights and unwrap the ramekins. Run a small knife around the inside edge of each one and invert onto dessert plates. Garnish with red currants, strawberries or mint.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Strawberry Rhubarb Desserts
Nutrition Facts per Serving
Yield:   6 servings
Calories: 309
Sodium: 295mg
Fiber: 4g
Carbohydrates, Total: 71g
Protein: 6g
% Cal. from Fat: 6%
Fat. Total: 2g
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