Rhubarb Strawberry Summer Pudding Recipe
Experience the delightful blend of rhubarb and strawberries with this refreshing Rhubarb Strawberry Summer Pudding, perfect for those warm summer days. This simple yet elegant dessert is a celebration of seasonal fruits and can be prepared in no time, allowing you to share a delicious treat with friends and family.
Recipe Overview
| Detail | Information |
|---|---|
| Name | Rhubarb Strawberry Summer Pudding |
| Category | Dessert |
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Total Time | 15 minutes |
| Servings | 6 servings |
| Description | Make and share this Rhubarb Strawberry Summer Pudding recipe from lovewithrecipes.com. |
| Calories per Serving | 170 calories per serving |
| Keywords | Low Cholesterol, Healthy, Summer, < 15 Mins |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 396.9 |
| Total Fat | 3.2 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 0 mg |
| Sodium | 598.9 mg |
| Total Carbohydrates | 85.8 g |
| Dietary Fiber | 4.6 g |
| Sugars | 41.1 g |
| Protein | 7.7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 3/4 cup | Rhubarb, chopped |
| 3 cups | Strawberries, hulled and halved |
| 1 cup | Sugar |
| 1 1/2 lemons | Zest of lemons |
| 21 slices | Bread (white or whole grain) |
| 6 mint leaves | For garnish |
Instructions
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Prepare the Fruit Mixture: In a medium-sized saucepan, combine the chopped rhubarb, halved strawberries, sugar, and the zest of lemons. Stir everything together to ensure that the fruits are well coated with sugar.
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Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Once simmering, cover the saucepan and cook over low heat for about 3 minutes, allowing the rhubarb to soften slightly. After cooking, set the mixture aside to cool.
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Prepare the Ramekins: For each of the six 3/4 cup capacity ramekins or custard cups, cut a circle of bread that matches the diameter of the bottom of each ramekin. Place one bread circle in the bottom of each ramekin.
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Line the Ramekins: Cut nine slices of the bread in half lengthwise, then fit the strips horizontally around the inside of each ramekin. Depending on the size of your ramekins, use two and a half to three strips for each one, trimming as necessary to fit.
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Fill the Ramekins: Spoon approximately 1/3 cup of the prepared rhubarb mixture into each of the lined ramekins, filling them to the brim.
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Top with Bread: Cut additional circles from the remaining bread slices to create lids for the ramekins, placing these over the fruit mixture to seal it in.
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Weigh Down the Puddings: Wrap each pudding in plastic wrap and stack three of them on a plate. Position the remaining three puddings on top of them. To help compress the puddings, set something small, round, and heavy on top of each pudding stack.
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Chill: Refrigerate the stacked puddings overnight, allowing the flavors to meld and the texture to firm up.
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Serve: When ready to serve, remove the weights and carefully unwrap the ramekins. Using a small knife, run it around the inside edge of each ramekin to loosen the pudding. Invert each pudding onto dessert plates, allowing them to gently release.
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Garnish: For a beautiful finish, garnish with fresh red currants, extra strawberries, or a sprig of mint to enhance the presentation.
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Enjoy: This Rhubarb Strawberry Summer Pudding serves 6 and is sure to impress your guests with its vibrant flavors and charming presentation.
This dessert not only offers a delightful taste of summer but also celebrates the seasonal bounty of fruits, making it a perfect choice for gatherings or simply a refreshing end to your day.
