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.