Rhubarb And Strawberry Pudding
- Replies 0
I love Rhubarb and sadly I'm the only one in my family that does, except my aunty so when my aunty comes to visit I make a batch of these and of course she takes some home with her.
Rhubarb is a good price atm . You can substitute the strawberries with apple.
I use 4 granny smith apples peeled n chopped and cooked with the Rhubarb, same time same pot
Prep + cook Time 1 hour
Serves 8
Ingredients
5 cups (700g) coarsely chopped and trimmed Rhubarb
2 tablespoons of caster sugar
2 tablespoons orange juice
500g strawberries, sliced thinly
Sponge mixture
2 eggs
1/2 cup (110g) caster sugar
1/2 cup (75g) self-raising flour
1/2 tablespoon cornflour
METHOD
1. Preheat oven to 180°C / 160°C fan-forced
2. Add Rhubarb, sugar and juice to a large saucepan and cook over low heat, stiring until sugar disolves. Cook uncovered for 10 minutes or until Rhubarb is tender. Stir in strawberries.
3. Meanwhile in a small bowl beat eggs using an electric mixer until thick n creamy. Gradually add sugar, beating well until sugar dissolves . Fold triple sifted flours into egg mixture
3. Spoon Rhubarb mixture into eight 1 cup ( 250ml) oven proof dishes or ramekins. And place on a tray. Bake for about 5 minutes or until fruit mixture is bubbling hot.
4. Top hot Rhubarb mmixture evenly with spinge mixture. Bake about 30 minutes.
Serve hot or warm . By itself or top with custard , whipped cream or ice-cream
Rhubarb is a good price atm . You can substitute the strawberries with apple.
I use 4 granny smith apples peeled n chopped and cooked with the Rhubarb, same time same pot
Prep + cook Time 1 hour
Serves 8
Ingredients
5 cups (700g) coarsely chopped and trimmed Rhubarb
2 tablespoons of caster sugar
2 tablespoons orange juice
500g strawberries, sliced thinly
Sponge mixture
2 eggs
1/2 cup (110g) caster sugar
1/2 cup (75g) self-raising flour
1/2 tablespoon cornflour
METHOD
1. Preheat oven to 180°C / 160°C fan-forced
2. Add Rhubarb, sugar and juice to a large saucepan and cook over low heat, stiring until sugar disolves. Cook uncovered for 10 minutes or until Rhubarb is tender. Stir in strawberries.
3. Meanwhile in a small bowl beat eggs using an electric mixer until thick n creamy. Gradually add sugar, beating well until sugar dissolves . Fold triple sifted flours into egg mixture
3. Spoon Rhubarb mixture into eight 1 cup ( 250ml) oven proof dishes or ramekins. And place on a tray. Bake for about 5 minutes or until fruit mixture is bubbling hot.
4. Top hot Rhubarb mmixture evenly with spinge mixture. Bake about 30 minutes.
Serve hot or warm . By itself or top with custard , whipped cream or ice-cream
