Berry-rhubarb Summer Pudding

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup 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 2 cups raspberries
• 1 teaspoon lemon juice
• 1 dash salt
• 1/2 lb loaf brioche bread or 1/2 lb loaf challah
• fresh berries

Recipe

• 1 for creme fraiche: in a bowl, whisk together sour cream and whipping cream until smooth.
• 2 cover with plastic wrap.
• 3 let stand at room temperature until thickened (24 to 36 hours).
• 4 refrigerate the creme fraiche.
• 5 in a large saucepan, combine rhubarb and sugar.
• 6 bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat.
• 7 cover and simmer the mixture for about 3 minutes or till rhubarb softens.
• 8 stir in strawberries; cook, covered, for about 2 minutes more till berries are softened.
• 9 stir in blackberries; cook about 5 minutes more or till the berries fall apart.
• 10 remove pan from heat.
• 11 transfer fruit mixture to a non-metal bowl; cool.
• 12 stir in lemon juice and salt.
• 13 remove the crust from the brioche; reserve the crust for another use.
• 14 cut the bread into 1/2-inch cubes.
• 15 in six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer.
• 16 sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer.
• 17 spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes.
• 18 repeat the layers to fill the cups slightly above the rims, ending with fruit mixture.
• 19 place cups on a baking sheet.
• 20 cover with waxed paper.
• 21 refrigerate the pudding overnight.
• 22 serve dessert with some creme fraiche.
• 23 garnish with fresh berries.