Recipe Image

Rhubarb-Strawberry Summer Pudding

  • 30 m
  • 8 h
Lisa Cherkasky
“Summer puddings are excellent hot-weather desserts because they do not require baking. This one pairs springs dynamic duo of rhubarb and strawberries.”


    • 12 ounces rhubarb, trimmed and cut into ¼-inch pieces (3 cups)
    • 3 cups strawberries, hulled and quartered
    • 1 cup sugar
    • 1½ 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


  • 1 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.
  • 2 For each of six ¾-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 2½ or 3 strips for each one and trimming to fit. Spoon about ⅓ 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.
  • 3 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.
ALL RIGHTS RESERVED © 2018 Printed From 9/24/2018