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

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.

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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; carbohydrates 70.8g; dietary fiber 4g; sugars 40.6g; fat 1.5g; vitamin a iu 72.4IU; vitamin c 54.3mg; folate 24.3mcg; calcium 113.4mg; iron 1.8mg; magnesium 18.2mg; potassium 304.1mg; sodium 295.4mg; thiamin 0.3mg.
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