Sometimes the seasons dictate our dinner table and when offered some home grown rhubarb it was great to dig out this popular family recipe, so easy to make and very quick to disappear once served. I like to serve them in individual pots and it gives me the opportunity to do some fancy decorating but it would do just as well in a large bowl with or without decoration.
This is terribly easy to make and very cleansing after a large meal. This also is quite a good pudding if you are on a diet with a little tweaking.
Ingredients
Butter
Rhubarb chopped
Sugar
Fromage Frais
Vanilla Extract
Melt the butter in a hot pan and add the chopped rhubarb with a good sprinkling of sugar. Turn the heat down slightly.
Keep this on a low heat stirring occasionally till the rhubarb is completely soft. you could add a touch of water or some of the vanilla extract if it becomes too dry.
Put the fromais frais (I use this but you could use whipped cream, or greek style yoghurt) in a separate bowl and stir in the vanilla extract. Add the remainder of the sugar here.
Once cool, add the rhubarb to the fromage frais and then mix well, using a liquidiser.
This can be as soft as you prefer. Just pulsing the machine allows texture to the pudding. Share the pudding out into the individual dishes and decorate as you wish. I chose the raspberry and mint leaf.
It really is that simple. Leave the pots in the fridge for a couple of hours before serving.
Enjoy and let me know what you think. This is a great pudding and is even enjoyed by my boys who do not like rhubarb, so it has to be cleverly disguised and this works.
Tiggy
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