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Strawberry-rhubarb spring pudding with almond cream
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Prep Time:
100 minutes
Cook Time:
5 minutes
Total Time:
105 minutes
Indulge in a refreshing spring dessert with Curtis Stone's strawberry and rhubarb chilled puddings topped with creamy almond cream.
Ingredients:
  • 165g caster sugar
  • 500g rhubarb stalks (about 6), thinly sliced diagonally
  • 52.50 gm fresh lemon juice
  • 750g fresh small strawberries, hulled, quartered
  • 12 slices white toast bread, cut into twelve 8cm discs
  • 300g creme fraiche
  • 48.00 gm icing sugar
  • 1/4 tsp pure almond extract
Instructions:
  • In a large heavy saucepan over medium-high heat, combine caster sugar and 3/4 cup (180ml) water and bring to a gentle simmer. Add rhubarb and simmer gently. Finish by stirring in lemon juice, then remove from heat and let it sit for 5 minutes until the rhubarb softens slightly without losing its texture.
  • Place the rhubarb mixture in a spacious bowl. Add strawberries and gently mix to ensure everything is coated. Allow the mixture to sit for a minimum of 30 minutes, stirring occasionally, until the strawberries have softened and released their juices.
  • Set aside 1 1/2 cups of the strawberry mixture in the fridge. Next, evenly distribute 1/4 cup of the remaining strawberry mixture among 6 serving glasses. Place a bread disc on top and drizzle 1 tablespoon of juices over each one. Create another layer by repeating the fruit and bread sequence. Finish with the remaining fruit and juices. Cover the glasses and chill in the fridge for 40 minutes or until cold. At the halfway mark, gently press down on the puddings to help the bread soak up the juices.
  • In a medium bowl, whisk together crème fraîche, icing sugar, and almond extract until it forms soft peaks. Spoon the fruit mixture and crème fraîche over the puddings and enjoy.

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