Awesome Rhubarb Strawberry Pudding Recipes

STRAWBERRY RHUBARB PUDDING DESSERT

Steps:

• Preheat oven to 350 degrees.
• In a medium saucepan, cook the rhubarb, strawberries, sugar and butter over medium heat for 8-10 minutes, stirring often.
• Whisk in the cornstarch, cook for another 3-4 minutes until thickened. Remove from heat and cool completely.
• Meanwhile, combine the graham cracker crumbs and melted butter. Press into a 9x13 glass baking dish. Bake for 10 minutes. Remove from oven and cool completely.
• Make the vanilla pudding according to package directions using the 2 cups milk.
• When the fruit and crust are cooled, combine the prepared pudding, cool whip and mini marshmallows in a bowl.
• Spread the fruit mixture evenly onto the graham cracker crust and then spread the pudding mixture over top of that.
• Cover and refrigerate for 1 hour prior to serving.
• Cut into 12 squares and garnish with strawberries or graham cracker crumbs, if desired.

RHUBARB STRAWBERRY SUMMER PUDDING

Steps:

• In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
• Bring to a simmer, cover and cook over low heat for 3 minutes.
• Set aside.
• 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.
• Serves 6.
• 170 calories per serving.
• Eating Well.