Rhubarb-Strawberry Summer Pudding
http://www.eatingwell.com/recipes/rhubarb_strawberry_summer_pudding.html
From EatingWell: May/June 1994Summer puddings are excellent hot-weather desserts because they do not require baking. This one pairs springs dynamic duo of rhubarb and strawberries.
6 servings | Active Time: 30 minutes | Total Time: 8 hours (including overnight chilling)
Ingredients
- 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
Preparation
- Stir together 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 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.
Nutrition
Per serving : 309 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 71 g Carbohydrates; 6 g Protein; 4 g Fiber; 295 mg Sodium; 304 mg Potassium
5 Carbohydrate Serving
Exchanges: 5 other carbohydrate