RHUBARB - STRAWBERRY PUDDING WITH VANILLA CUSTARD: A DELICIOUS REFRESHING DESSERT

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor while brown sugar is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour provides more nutrients.

oats

🥗Healthier: quinoa flakes

💰Cheaper: rolled oats

Quinoa flakes are nutritious but rolled oats are generally cheaper.

Discard the leaves and end pieces of the rhubarb stalks, wash and drain them, then cut into small pieces.

Wash the strawberries, drain excess water, and air-dry for 10-15 minutes before discarding leaves and stems.

In a medium pot, combine rhubarb pieces and ½ cup sugar; stir and cook on medium-high heat for 5 minutes.

Add ¼ cup water and cook for 5-8 minutes until rhubarb softens completely.

Add strawberries to the pot and cook until the mixture boils again, then cook for an additional 5 minutes before turning off the heat.

Purée the rhubarb and strawberries using a hand blender.

In a separate bowl, mix 2 tbsp corn starch with ½ cup water until smooth, then pour into the pot and combine with the purée.

Turn the heat back on and bring the mixture to a boil, then reduce heat and cook for 3-5 minutes before turning off the heat.

Prepare clear glass pudding bowls for serving and transfer the Rhubarb-Strawberry Pudding into the bowls, filling them 1/3 full.

In a medium pot, combine ½ cup flour, 1 cup sugar, and 1 L cold milk, mixing until smooth.

Set to medium heat and add 50 g butter, stirring continuously until boiling; cook for 5 more minutes.

Turn off the heat and mix in ½ tsp vanilla extract.

Transfer the Vanilla Pudding to the serving bowls on top of the Rhubarb-Strawberry Pudding while still hot.

Let the puddings cool to room temperature, then chill in the fridge for a minimum of 3 hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens