Recipes - Famous Recipes - Famous Recipes: Famous Recipes - Berry-Rhubarb Summer Pudding

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Berry-Rhubarb Summer Pudding

Ingredients
1/2 cup dairy 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 raspberries
1 teaspoon lemon juice
Dash salt
1/2 of a 1-pound loaf brioche or challah
Fresh berries

Directions
1. 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.

2. For pudding: 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 until rhubarb softens.

3. Stir in strawberries; cook, covered, about 2 minutes more or until
berries are softened. Stir in blackberries; cook about 5 minutes more or
until the berries fall apart. Remove pan from heat. Transfer fruit
mixture to a non-metal bowl; cool. Stir in lemon juice and salt.

4. Remove the crust from the brioche; reserve the crust for another use.
Cut the bread into 1/2-inch cubes.

5. Assemble pudding: 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 more bread cubes and press in bread. 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 at least 8 hours or up to 24 hours.

6. Serve dessert with creme fraiche. Garnish with fresh berries. Makes 6
to 8 servings.

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