Berry Rhubarb Summer Pudding Recipes
FINNISH RHUBARB BERRY PUDDING
Make and share this Finnish Rhubarb Berry Pudding recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft.
- Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat.
- Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.
RHUBARB STRAWBERRY SUMMER PUDDING
Make and share this Rhubarb Strawberry Summer Pudding recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 396.9, Fat 3.2, SaturatedFat 0.7, Sodium 598.9, Carbohydrate 85.8, Fiber 4.6, Sugar 41.1, Protein 7.7
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BERRY-RHUBARB SUMMER PUDDING - MIDWEST LIVING
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- In a bowl, whisk together sour cream and whipping cream until smooth. Cover with plastic wrap. Let stand at room temperature until thickened (24 to 36 hours). Refrigerate the creme fraiche.
- In a large saucepan, combine rhubarb and sugar. Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat. Cover and simmer the mixture for about 3 minutes or until rhubarb softens.
- In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch-deep layer. Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer. Spoon in enough fruit to completely cover the bread cubes; sprinkle with more bread cubes and press in bread. Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture. Place cups on a baking sheet. Cover with waxed paper. Refrigerate the pudding at least 8 hours or up to 24 hours.
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- In a food processor, puree the strawberries with the granulated sugar. Strain the puree through fine sieve lined with cheesecloth to remove the seeds. Set the syrup aside.
- Preheat oven to 375°F. Toss the rhubarb with the sugar and salt, allow to macerate for 30 minutes.
- Drain the juice from the rhubarb into a small pot. Place the rhubarb onto a parchment lined baking sheet and smooth to an even layer, don't mound up or it'll steam instead of roasting.
- Roast until the rhubarb is softened and beginning to brown (about 15-20 minutes). Don't stir the rhubarb while it's roasting or it will break down. If the pieces around the edges of the tray are getting very brown remove the tray from the oven and carefully lift the sides of the parchment paper to roll the pieces along the edge towards the middle of the tray. Shake the tray to redistribute the pieces and return to the oven.
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