Rhubarb Strawberry Summer Pudding

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 3/4 lb rhubarb, trimmed and cut into 1/4 inch pieces (3 cups)
• 3 cups strawberries, hulled and quartered
• 1 cup sugar
• 1 1/2 teaspoons grated lemons, zest of
• 21 slices thin-sliced bread, crusts trimmed (such as pepperidge farm)
• red currants or strawberries or mint leaf (to garnish)

Recipe

• 1 in medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
• 2 bring to a simmer, cover and cook over low heat for 3 minutes.
• 3 set aside.
• 4 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.
• 5 place a bread circle in the bottom of each ramekin.
• 6 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.
• 7 spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top.
• 8 cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit.
• 9 wrap each pudding in plastic and set three of them on a plate.
• 10 stack the other three puddings on top of them.
• 11 set something small, round and heavy on top of each pudding stack to weigh it down.
• 12 refrigerate overnight.
• 13 to serve, remove weights and unwrap the ramekins.
• 14 run a small knife around the inside edge of each one and invert onto dessert plates.
• 15 garnish with red currants, strawberries or mint.
• 16 serves 6.
• 17 170 calories per serving.
• 18 eating well.