There's More to Rhubarb-Pudding
Than Just Bread

Now imagine adding the taste of strawberry or chocolate.

Discover even more treats you can easily make with your rhubarb produce.

RHUBARB-PUDDING WITH STRAWBERRIES

3 cups rhubarb chopped

2/3 cup white sugar

6 tblsp. orange juice

1 1/2 tblsp. gelatin

1 cup light cream

12 graham crackers crushed

1 pint strawberries

1/3 cup melted butter

On low heat, simmer 2/3 cup sugar, rhubarb, and orange juice for 20 minutes. Rhubarb must be soft.

Separately mix the crushed crackers, 1 tblsp. brown sugar, 2 tblsp. white sugar, and melted butter together. Make a crust in a 9" square pan and chill.

Add the gelatin to the rhubarb mixture. Wait a few minutes and then puree in your processor. Simmer for 5 more minutes, and then let cool. Add the cream. Stir gently and pour on top of the graham crust.

Chill overnight.

Just before serving, slice the strawberries and garnish the top. Top with a huge scoop of chocolate ice cream. Wonderful!


RHUBARB-BREAD PUDDING

6 slices of bread buttered and cubed

3 1/2 cups rhubarb chopped

1/3 cup white sugar

1 tsp. cinnamon

Arrange half of the rhubarb in the bottom of a greased casserole dish. Add half of the bread next. Add half of the sugar and cinnamon. Repeat these layers. Dot with butter.

Bake covered at 350F for 20 minutes. Uncover and bake for 20 minutes until browned on top.

RHUBARB CUSTARD BREAD PUDDING

2 eggs

1 cup sugar

1 tsp. vanilla

5 slices toasted bread cut into cubes

1 1/2 cups milk

1 1/2 cups chopped rhubarb

1 tsp. cinnamon

Whisk eggs and milk together. Add the rest of the ingredients. Mix well. Add to casserole dish (greased with butter). Sprinkle a little brown sugar on top. Bake at 350F for one hour.


YORKSHIRE-RHUBARB PUDDING

2 eggs

3/4 cup milk

3/4 cup flour

1/2 tsp. salt

1 cup chopped rhubarb

1/2 cup butter

Melt butter in a deep dish. Keep it simmering in your oven.

Mix the milk, flour, salt and eggs in a blender until smooth.

Add this mixture to the simmering butter, and place rhubarb on top.

Bake at 400F for 30 minutes.

Sauce

Combine 1/3 cup butter and 3/4 cup brown sugar. Simmer on low heat until sugar is dissolved and mixture is syrupy.

Serve the baked pudding in separate bowls with hot sugar sauce on top.

Add a spoonful of whipped cream if desired.


STRAWBERRY RHUBARB-PUDDING AND RASPBERRIES

2 cups chopped rhubarb

1/3 cup sugar

2 cups raspberries

1 cup blueberries (optional)

2 cups chopped strawberries

1/2 tsp. salt

1 1/2 tsp. lemon juice

1/2 loaf of Brioche bread

Brioche is a very rich French bread, made with eggs and butter. The bread has a crumb-like texture. You could choose another type of loaf if you like.

Bring the rhubarb and sugar to a boil over medium heat, giving the occasional stir. Simmer two or three minutes.

Add the strawberries and cook for 3 minutes. Add the raspberries and cook 5 more minutes. Remove from heat, and place fruit in a mixing bowl. Sprinkle with lemon juice and salt and mix gently.

Remove the crust from your loaf of bread if desired. Cube the bread.

Layer the bread and fruit mixture alternately in a glass square pan. You can do this in individual serving cups if preferred.

Cover and refrigerate overnight.

Serve with a spoonful of creme fraiche and garnish with your blueberries or any other berries you may prefer.

Creme Fraiche Recipe

Creme Fraiche is simply a heavy cream slightly soured. You can make it easily yourself.

Simply mix equal parts of sour cream and whipping cream. Let it stand for one day at room temperature, and then refrigerate.


Try Poached-Rhubarb With Creme Fraiche


SIMPLE ORANGE RHUBARB-PUDDING

Boil 3 1/2 cups of chopped rhubarb in 1/2 cup of water until soft.

Add 3 ounces of orange gelatin and 3/4 cup white sugar.

Stir until gelatin and sugar is dissolved.

Add 1 can of mandarin oranges.

Chill until thickened and serve topped with whipped cream.

APPLE BROWN-BETTY RHUBARB-PUDDING

3 cups rhubarb chopped

1 loaf homemade bread (Brioche is nice)

1/3 cup brown sugar

1 stick butter (melted)

1/4 tsp. nutmeg

1/2 tsp. cinnamon

grated lemon peel

1 tblsp. lemon juice

1 large green apple peeled, cored and chopped.

Butter a 1 quart baking dish.

Break up the bread into small chunks and mix with the melted butter. Cover the baking dish with 1/3 of this bread mixture.

Separately combine all other ingredients to make a nice rhubarb and apple mixture. Spread half of this over the bread.

Cover with another 1/3 of the bread.

Spread remaining rhubarb mixture, and cover with remaining bread. Dot with butter. Sprinkle an extra spoonful of brown sugar over this as well if you like.

Cover and bake at 350F for 30 minutes.

Uncover and bake for another 15 minutes at 375F until juices are bubbling.

Serve with scoops of vanilla ice cream.

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