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Strawberry Rhubarb Pudding Dessert

A creamy and comforting dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a light and fluffy layer.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups rhubarb, chopped into 1-inch pieces Make sure the rhubarb is fresh or thawed if frozen.
  • 2 cups strawberries, hulled and halved Choose ripe strawberries for optimal sweetness.
Pudding Base
  • 1/2 cup sugar Adjust to taste.
  • 1/4 cup all-purpose flour Sift to prevent lumps.
  • 3 cups whole milk Use Halal-friendly dairy products.
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter Use Halal-friendly butter.
  • 2 large eggs, beaten

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the chopped rhubarb and strawberries. Sprinkle 1/4 cup of sugar over the fruit, then gently toss to coat. Set aside.
Making the Pudding
  1. In a medium saucepan, whisk together the flour, remaining sugar (1/4 cup), salt, and milk over medium heat. Stir continuously until the mixture begins to thicken, about 8-10 minutes.
  2. Once thickened, remove from heat and stir in the beaten eggs and vanilla extract until well combined.
  3. Fold the sugared rhubarb and strawberries into the pudding mixture.
Baking
  1. Pour the mixture into a greased 9x13-inch baking dish and dot the top with small pieces of butter.
  2. Bake for 35-40 minutes, until the top is set and lightly golden.
Cooling and Serving
  1. Allow the dessert to cool for at least 15 minutes. Serve warm or chilled, garnished with whipped cream or vanilla ice cream if desired.

Notes

Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently before serving.