This Easy Strawberry Rhubarb Pudding Dessert is the perfect way to enjoy the classic flavor combination of sweet strawberries and tart rhubarb in a delightful, creamy pudding. It’s a simple yet elegant dessert that’s sure to become a family favorite.
Why You Will Love This Recipe
This Easy Strawberry Rhubarb Pudding Dessert is incredibly simple to make, requiring minimal ingredients and effort. The sweet and tart flavors meld perfectly, creating a comforting and delicious treat. Its versatility makes it perfect for any occasion, and the creamy texture is utterly irresistible.
Ingredients
- 2 cups fresh or frozen strawberries, hulled and sliced
- 2 cups fresh or frozen rhubarb, chopped
- 1 cup granulated sugar (or to taste)
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
- In a medium saucepan, combine the sliced strawberries and chopped rhubarb.
- Add the granulated sugar and stir to combine.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Pour the cornstarch mixture into the saucepan with the fruit and sugar.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. This should take about 5-7 minutes.
- Once boiling, reduce the heat to low and simmer for another 2 minutes, stirring occasionally.
- Remove the saucepan from the heat. Stir in the heavy cream, vanilla extract, and a pinch of salt until well combined.
- Pour the pudding mixture into individual serving dishes or a larger serving bowl.
- Allow to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours, or until well chilled and set.
Expert Tips / Pro Tips
For a smoother pudding, you can blend the cooked fruit mixture before adding the cream and vanilla. If using fresh fruit, ensure it’s ripe for the best flavor. Adjust the sugar based on the sweetness of your fruit and your personal preference. For a thicker pudding, you can add an extra teaspoon of cornstarch dissolved in a tablespoon of water. Ensure you stir the pudding constantly while cooking to prevent lumps and sticking.
Variations & Substitutions
You can substitute other berries like raspberries or blueberries for some of the strawberries. If rhubarb is out of season, you can use a little extra lemon juice to achieve a similar tartness, though the flavor will be different. For a dairy-free option, use full-fat coconut milk instead of heavy cream. A pinch of cinnamon or nutmeg can add a warm spice note.
Serving Suggestions
Serve this Easy Strawberry Rhubarb Pudding Dessert chilled. It’s delicious on its own, or you can top it with a dollop of whipped cream, a sprinkle of fresh mint, or a few extra sliced strawberries. Crumbled graham crackers or shortbread cookies also make a delightful crunchy topping.
Storage, Freezing & Reheating
Leftover pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. Do not freeze strawberry rhubarb pudding, as the texture may become compromised upon thawing. This dessert is best served chilled and does not require reheating.
Nutrition Information
| Calories | Approximately 250-300 per serving (will vary based on exact ingredients and portion size) |
| Total Fat | Approximately 10-15g |
| Saturated Fat | Approximately 6-9g |
| Cholesterol | Approximately 30-40mg |
| Sodium | Approximately 10-20mg |
| Total Carbohydrates | Approximately 40-50g |
| Dietary Fiber | Approximately 2-3g |
| Sugars | Approximately 30-40g |
| Protein | Approximately 2-3g |
FAQ
Can I use frozen fruit instead of fresh?
Yes, you can absolutely use frozen strawberries and rhubarb. Thaw them slightly before adding them to the saucepan. You may need to slightly increase the cooking time to account for the frozen fruit releasing more liquid.
How do I prevent my pudding from being lumpy?
Ensuring you whisk the cornstarch and cold water together until completely smooth is key. Also, constant stirring while the pudding heats prevents lumps from forming. If you do end up with a few small lumps, you can strain the pudding through a fine-mesh sieve after cooking.
Why is my pudding not thickening?
The pudding may not be thickening if it hasn’t reached a boil for long enough. The cornstarch needs to boil for a minute or two to activate its thickening properties. Ensure your heat is at least medium when cooking the cornstarch mixture.
Can I make this ahead of time?
Yes, this pudding is perfect for making ahead. It needs at least 2 hours to chill and set properly, so making it the day before is ideal. The flavors meld beautifully as it sits.
Easy Strawberry Rhubarb Pudding Dessert
Ingredients
Method
- Prepare the Rhubarb-Strawberry Topping: In a medium saucepan, combine the chopped rhubarb, strawberries, 1/2 cup sugar, and 2 tablespoons cornstarch. Stir well to combine and coat the fruit.
- Cook the topping over medium heat, stirring occasionally, until the rhubarb has softened and the mixture has thickened into a compote. This will take about 10-15 minutes. Remove from heat and set aside to cool slightly.
- Prepare the Vanilla Pudding Base: In a separate medium saucepan, whisk together the milk, 3/4 cup sugar, and 1/4 cup cornstarch until smooth.
- In a small bowl, whisk the egg yolks. Gradually temper the egg yolks by slowly whisking about 1/2 cup of the milk mixture into them. Then, pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture.
- Cook the pudding base over medium heat, stirring constantly, until it thickens considerably and just begins to bubble. Be sure to stir from the bottom to prevent scorching. This will take about 8-10 minutes.
- Remove the pudding from the heat. Stir in the butter pieces until melted and incorporated. Stir in the vanilla extract.
- Assemble the dessert: Spoon the vanilla pudding into individual serving dishes or a larger trifle bowl. Top generously with the cooked strawberry-rhubarb mixture.
- Chill the dessert in the refrigerator for at least 1 hour before serving to allow it to set completely. Garnish as desired.