Rhubarb-Strawberry Summer Pudding
Warm-weather puddings make excellent desserts because they do not require baking. This particular dessert is ideal after a barbecue meal.
¾ lb. (3 cups) rhubarb, trimmed and cut into ¼-inch pieces
3 cups strawberries, hulled and quartered
1 cup granulated sugar
1 ½ tsp. grated lemon zest
21 slices thin-sliced white bread, crusts trimmed
- Stir together rhubarb, strawberries, sugar and lemon zest in a saucepan. Heat over medium heat until simmering. Cover, and reduce heat to low, cooking for 3 minutes. Remove from heat, and set aside.
- Cut a circle of bread same diameter as bottom of ramekin for each of six 3DA4-cup-capacity ramekins or custard cups. Place a bread circle in bottom of each ramekin.
- Cut 9 slices of bread in half lengthwise, and fit strips horizontally around inside of each ramekin, using 21DA2 or 3 strips for each and trimming to fit.
- Spoon about 1DA3 cup of rhubarb mixture into each ramekin, filling to top. Cut circles from remaining bread slices to fit tops of ramekins, placing circles on fruit. Wrap each pudding in plastic, and set 3 ramekins on plate. Stack remainder on top, setting small, round, heavy object on top of each stack to weigh it down. Refrigerate puddings overnight.
- To serve, remove weights, and unwrap ramekins. Run a small knife around inside edge of each one, and invert onto dessert plates. Serve with soft whipped cream, if desired, and garnish with red currants, strawberries or mint.