Rhubarb and Strawberry Pudding
8 servings
50 minutes
Rhubarb and strawberry pudding is a delicate dessert that embodies the best traditions of American cuisine. Its history traces back to family recipes, where rhubarb's slight tartness perfectly complements the sweetness of strawberries. This dish harmoniously intertwines the airy texture of pudding with a rich berry-fruit flavor. A light vanilla note adds a special sophistication to the dessert. The pudding can be served warm, enjoying its softness, or slightly chilled for a denser consistency. It makes an excellent conclusion to a meal or a cozy treat for an evening tea time. Thanks to rhubarb, the dessert has a refreshing touch, making it particularly appealing in warm weather.
1
Finely chop the rhubarb stalks and strawberries.
- Rhubarb stems: 300 g
- Strawberry: 150 g
2
In a small pot, mix water, starch, 1/3 cup of sugar, add rhubarb, and place on the heat. Stirring constantly, bring to a boil and cook for 3 minutes. Remove from heat and mix with strawberries.
- Water: 0.3 glass
- Cornstarch: 1.5 teaspoon
- Sugar: 1 glass
- Rhubarb stems: 300 g
- Strawberry: 150 g
3
Beat the eggs, milk, butter, and vanilla at high speed with a mixer.
- Chicken egg: 1 piece
- Milk: 0.5 glass
- Butter: 125 g
- Vanilla extract: 1 teaspoon
4
Mix flour, baking powder, salt, and 1/2 cup of sugar, then add to the egg mixture. Use a mixer on low speed to bring it to a dough consistency.
- Wheat flour: 1 glass
- Baking powder: 1.8 teaspoon
- Salt: 0.5 teaspoon
- Sugar: 1 glass
5
Leave half a glass of the mixture of rhubarb, strawberries, and starch in reserve. Place the rest in a glass baking dish. Pour the dough on top and smooth the surface. Sprinkle the remaining half glass of strawberry-rhubarb mixture over the dough.
- Rhubarb stems: 300 g
- Strawberry: 150 g
- Cornstarch: 1.5 teaspoon
6
Bake in the oven for 25-30 minutes at 205 degrees.
7
Let the ready pudding cool in the mold for 5 minutes and serve immediately.