Rhubarb Pudding With Strawberries

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Servings: 6 Difficulty: Advanced
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A vibrant, no-bake dessert featuring silky rhubarb mousse set in a buttery graham cracker crust and topped with fresh strawberries.
Rhubarb Pudding With Strawberries (Cancer recipe image
Rhubarb Pudding With Strawberries (Cancer recipe image
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Rhubarb Pudding With Strawberries

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1707.5

Description

This elegant Rhubarb Pudding with Strawberries offers a refreshing twist on classic American desserts. The base is a rich, buttery graham cracker crust that provides a sturdy foundation for the light, rose-pink rhubarb filling. Fresh rhubarb is simmered until tender and pureed, then blended with gelatin and whipped cream to create a mousse-like texture that is both creamy and tangy. Topped with halved fresh strawberries, this dessert balances the tartness of the rhubarb with the sweetness of the fruit and crust. It is an ideal make-ahead treat for spring gatherings, potlucks, or a sophisticated end to a dinner party. The flavors brighten with chilling time, making it a perfect choice for warm weather entertaining.

Ingredients

Directions

  1. Cut rhubarb stalks into 2-inch pieces.
  2. Place rhubarb in a saucepan with 3/4 cup sugar and 2 tablespoons orange juice.
  3. Simmer over low heat for 15-20 minutes, or until the rhubarb is tender.
  4. Meanwhile, crush graham crackers into fine crumbs.
  5. Mix cracker crumbs with 2 tablespoons sugar and melted butter.
  6. Press the crumb mixture firmly into the bottom of a 9-10 inch pie pan.
  7. Chill the crust while the rhubarb cooks.
  8. In a small bowl, combine the remaining 3 tablespoons of orange juice with the gelatin.
  9. Let the gelatin soak for a few minutes to soften.
  10. Transfer the cooked rhubarb to a food processor and puree until smooth.
  11. Return the pureed rhubarb to the saucepan and bring to a gentle simmer.
  12. Pour the hot rhubarb puree over the gelatin mixture and stir until the gelatin is completely dissolved.
  13. Allow the mixture to cool slightly, but do not let it set.
  14. Fold in the light cream until well combined.
  15. Pour the rhubarb mixture into the prepared crust.
  16. Refrigerate for several hours or overnight until firm.
  17. Hull and halve the strawberries.
  18. Arrange the strawberries over the top of the set pudding just before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1707.5kcal
% Daily Value *
Total Fat 86.8g134%
Saturated Fat 32.8g164%
Cholesterol 106.3mg36%
Sodium 2166.9mg91%
Total Carbohydrate 203.6g68%
Dietary Fiber 6.0g24%
Sugars 63.8g
Protein 26.5g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover tightly with plastic wrap and store in the refrigerator for up to 3 days.

Substitutions: You can use heavy cream instead of light cream for a richer texture. If fresh rhubarb is unavailable, frozen rhubarb can be used but may require less cooking time.

Tip: Ensure the rhubarb puree is hot enough to dissolve the gelatin completely, but cool it enough so it doesn't melt the crust when poured.

Variation: Add a splash of vanilla extract to the cream for added aroma.

Keywords: rhubarb, strawberry, pudding, dessert, graham cracker, crust, mousse, gelatin, cream, no-bake, spring, tart, sweet, fresh fruit, chilled, easy, homemade, tangy, creamy, pie, orange juice
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