Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2006

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Recipe Summary

total:
1 hr 45 mins
Servings:
8
Nutrition Profile:
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Ingredients

Custard
Seasonings
Bread & filling
Topping

Directions

Instructions Checklist
  • Preheat oven to 375 degees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

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  • To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.

  • Toss bread, gingersnaps, strawberries, rhubarb and 1/4 cup walnuts in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

  • Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup walnuts (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Tips

Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

Tips: Spread walnuts on a baking sheet, place in a preheated 350 degree F oven and toast, stirring once, until fragrant and lightly browned, 7 to 9 minutes.

To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.

Nutrition Facts

321 calories; protein 12.3g 25% DV; carbohydrates 45.5g 15% DV; exchange other carbs 3; dietary fiber 4.1g 16% DV; sugars 22.2g; fat 10.3g 16% DV; saturated fat 1.9g 10% DV; cholesterol 93.6mg 31% DV; vitamin a iu 163IU 3% DV; vitamin c 26.1mg 44% DV; folate 79.2mcg 20% DV; calcium 123mg 12% DV; iron 2.7mg 15% DV; magnesium 58mg 21% DV; potassium 378.5mg 11% DV; sodium 274mg 11% DV; thiamin 0.2mg 18% DV; added sugar 17g.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
Easy and Tastes good This is a good rhubarb dessert. When I took the foil off for the last 15 minutes there was a lot of juice from the fruit as a result I think I over cooked my just a bit. I will make this again but next time will follow the baking directions and will also add just a tad more fruit - we felt it could use more. Serve warm - good recipe. Pros: Easy Cons: A little dry Read More