Berry-Rhubarb Summer Pudding

Name: Berry-Rhubarb Summer Pudding
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 1/2 cup sour cream; 1/2 cup whipping cream; 2 cups fresh rhubarb, sliced into 1/2 inch pieces; 1/2 cup sugar; 2 cups quartered strawberries; 2 cups blackberries or 2 cups raspberries; 1 teaspoon lemon juice; 1 dash salt; 1/2 lb loaf brioche bread or 1/2 lb loaf challah; fresh berries

Submitted by Dancer

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Ready In:: 40mins
Ingredients:: 10
Serves:: 6-8

ingredients

¹⁄₂ cup sour cream
¹⁄₂ cup whipping cream
2 cups fresh rhubarb, sliced into 1/2 inch pieces
¹⁄₂ cup sugar
2 cups quartered strawberries
2 cups blackberries or 2 cups raspberries
1 teaspoon lemon juice
1 dash salt
¹⁄₂ lb loaf brioche bread or 1/2 lb loaf challah
fresh berries

directions

For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth.
Cover with plastic wrap.
Let stand at room temperature until thickened (24 to 36 hours).
Refrigerate the creme fraiche.
In a large saucepan, combine rhubarb and sugar.
Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat.
Cover and simmer the mixture for about 3 minutes or till rhubarb softens.
Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened.
Stir in blackberries; cook about 5 minutes more or till the berries fall apart.
Remove pan from heat.
Transfer fruit mixture to a non-metal bowl; cool.
Stir in lemon juice and salt.
Remove the crust from the brioche; reserve the crust for another use.
Cut the bread into 1/2-inch cubes.
In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer.
Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer.
Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes.
Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture.
Place cups on a baking sheet.
Cover with waxed paper.
Refrigerate the pudding overnight.
Serve dessert with some creme fraiche.
Garnish with fresh berries.