Berry-Rhubarb Summer Pudding | Midwest Living

Berry-Rhubarb Summer Pudding

Berry-Rhubarb Summer Pudding

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  • Makes: 6 to 8 servings
  • Prep 45 mins
  • Stand 24 hrs

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  • 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 1 - pound loag brioche or challah
  • Fresh berries


  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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