Awesome Rhubarb Strawberry Pudding 6 Recipes

RHUBARB TAPIOCA PUDDING

Steps:

• In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
• Reduce heat and simmer until rhubarb is tender, about 3 minutes.
• Cool and add strawberries. Top with whipped cream or drizzle with plain cream. Also good topped with a creme fraiche.

STEWED STRAWBERRY AND RHUBARB

Steps:

• Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
• Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
• Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

RHUBARB STRAWBERRY PUDDING CAKE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
• Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
• Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
• Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
• Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

RHUBARB STRAWBERRY SUMMER PUDDING

Steps:

• In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
• Bring to a simmer, cover and cook over low heat for 3 minutes.
• Set aside.
• 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.
• Serves 6.
• 170 calories per serving.
• Eating Well.