Summer puddings are excellent hot-weather desserts because they do not require baking. This one pairs springs dynamic duo of rhubarb and strawberries.

Lisa Cherkasky
Source: EatingWell Magazine, May/June 1994

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Recipe Summary

total:
8 hrs
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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 Facts

310 calories; protein 5.8g 12% DV; carbohydrates 70.8g 23% DV; exchange other carbs 4.5; dietary fiber 4g 16% DV; sugars 40.6g; fat 1.5g 2% DV; saturated fatg; cholesterolmg; vitamin a iu 72.4IU 1% DV; vitamin c 54.3mg 91% DV; folate 24.3mcg 6% DV; calcium 113.4mg 11% DV; iron 1.8mg 10% DV; magnesium 18.2mg 7% DV; potassium 304.1mg 9% DV; sodium 295.4mg 12% DV; thiamin 0.3mg 30% DV.