Serves 4-6
Ingredients:
400g rhubarb, trimmed
3 large pears
1 tbsp lemon zest
½ tsp ground cinnamon
½ tsp ground ginger
¼ cup (60g) sugar
1 small brioche loaf
butter, to spread
2 tsp demerara sugar
Method:
- Wash the rhubarb and cut the stalks into 3cm lengths. Peel the pears, remove the cores and cut into chunks. Place the rhubarb, pear, lemon zest, cinnamon, ginger, sugar and ½ cup (125ml) water in a saucepan and simmer, covered, for 10 minutes, stirring occasionally.
- Cut the brioche loaf into 1cm slices and lightly butter one side of each slice. Spoon the cooked rhubarb and pear mixture into a 1 litre ovenproof dish. Arrange the brioche slices, buttered-side-up, over the fruit and sprinkle with demerara sugar. Cook the pudding under a hot grill for 2-3 minutes, or until golden brown, taking care not to burn. Serve with cream or ice cream, if desired.
Nutrition per serve:
Protein 2.5g;
Fat 4g;
Carbohydrate 35g;
Dietary Fibre 5.5g;
Cholesterol 8mg;
740 kj (177 cal)
I love pudding. One question, would it make me visit the toilet if I eats a lot of it? I understand Rhubarb has the constituent to help your constipation.
Shrek from MyBlogLog
Shrek, thanks for your interest in my recipes. It is best not to be over taken...