- Special Pricing
Rhubarb-Strawberry Summer Pudding
- Active Time 30m
- Total Time 8h
Summer puddings are excellent hot-weather desserts because they do not require baking. This one pairs springs dynamic duo of rhubarb and strawberries.
- 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
Stir together the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
309 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 295mg sodium; 71g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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