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How to make Strawberry rhubarb spring pudding with almond cream

Yield = 6
Prep time: 1:40
Cook time: 0:05
Total time: 1:45

Ingredients

  • 3/4 cup (165g) caster sugar
  • 500g rhubarb stalks (about 6), thinly sliced diagonally
  • 2 1/2 tablespoons fresh lemon juice
  • 750g fresh small strawberries, hulled, quartered
  • 12 slices white toast bread, cut into twelve 8cm discs
  • 1 1/4 cups (300g) crème fraîche or sour cream
  • 4 tablespoons icing sugar
  • 1/4 teaspoon pure almond extract

Method

  • Step 1 In a large heavy saucepan over medium-high heat, bring caster sugar and 3/4 cup (180ml) water to a simmer. Add rhubarb and return mixture to a simmer. Stir in lemon juice and remove from heat. Set aside for 5 mins or until rhubarb softens slightly but does not become mushy.
  • Step 2 Transfer rhubarb mixture to a large bowl. Add strawberries and toss to coat. Set aside, tossing occasionally, for at least 30 mins or until strawberries have softened slightly and have released their juices.
  • Step 3 Reserve 1 1/2 cups strawberry mixture and refrigerate. Divide 1/4 cup remaining strawberry mixture among 6 serving glasses. Top mixture with a bread disc and spoon 1 tbs of juices over each. Repeat layering fruit and bread once. Top with remaining fruit and juices. Cover and refrigerate puddings for 40 mins or until chilled. Halfway through chilling, gently press puddings to help bread absorb juices.
  • Step 4 Meanwhile, in a medium bowl, whip crème fraîche, icing sugar and almond extract until just thick enough to form loose dollops. Spoon reserved fruit and crème fraîche over puddings and serve.