Summer puddings are excellent hot-weather desserts because they do not require baking. This one pairs springs dynamic duo of rhubarb and strawberries. Source: EatingWell Magazine, May/June 1994

Lisa Cherkasky


Ingredient Checklist


Instructions Checklist
  • 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 Facts

310 calories; 1.5 g total fat; 295 mg sodium. 304 mg potassium; 70.8 g carbohydrates; 4 g fiber; 41 g sugar; 5.8 g protein; 72 IU vitamin a iu; 54 mg vitamin c; 24 mcg folate; 113 mg calcium; 2 mg iron; 18 mg magnesium;