Monday, August 25, 2008

"Spring" Cleaning

Andrew gave me a huge bunch of rhubarb the other day, and though I have plans to make jam with a portion of it, there is so much left over that I lucked out and got to pick a new recipe to make! Being as much of a strawberry-rhubarb fan as I am, I knew that it would have to be a player. I originally wanted to make the truffles that I spotted over at Bounteous Bites, especially since I had all the ingredients, but seeing as I had just made another batch of cherry-rosewater cake balls with Andrew I wasn't too keen on doing more chocolate-coating work just now, especially since I'm still nice and oh-so-sick. Comfort food is where it's at, people, and today it came in the form of a warm, gooey, pudding made from the spoils of more deep-freezer diving.

This is a great, healthy (and pretty much any diet-friendly) breakfast or mid-morning snack all on it's own (especially when warm - cold it's a bit too tart for my tastes), but I'd bet that over rice pudding for dessert or even Challah bread with a cup of tea it would be a sure-fire hit. Any berry would work well in this recipe, too... I just happened to have a gigantic zipper bag filled with last summer's halved strawberries in my freezer. Mind you, I have bags of cranberries, peaches, blueberries, pineapple chunks, "mixed berries" and cherries too... come next shopping trip I'm going to pick up some pectin and make freezer jam (if I remember, that is!).

If you are someone who doesn't do Splenda for whatever reason (and please don't innundate me with emails or comments on it's health dangers), simply swap it out for an equal measure of sugar (superfine or "fruit" sugar will work best here).

Berry Rhubarb Pudding
Serves 4
2 cups diced rhubarb
2/3 cup Splenda granular
1 cup water
1 cup frozen strawberries
2 cups water
2 tbsp cornstarch
1/4 cup cold water
  1. Combine rhubarb, Splenda and water in a saucepan.
  2. Bring to a boil, then reduce heat and cook, stirring occasionally, for 40 minutes.
  3. Stir in berries and 2 cups water and cook 5 minutes longer.
  4. Whisk together cornstarch and remaining cold water, then slowly add to the simmering mixture.
  5. Cook, stirring, until thickened - about 5 minutes.
  6. Serve warm or cover surface directly with plastic wrap and chill.
Amount Per Serving
Calories: 40.5
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 3.5 mg
Total Carbs: 13.7 g
Dietary Fiber: 1.9 g
Protein: 0.7 g
WW Points: .5

2 comments :

ChocolateCoveredVegan said...

I've never had rhubarb. I've always been intrigued by it, but just have never noticed it at the store to buy any.

P.S. I haven't forgotten to pass on the award; hopefully I can get caught-up with my blogging soon!

Jo said...

I've seen so many recipes with rhubarb (and all looks so delicious including yours) but have never been able to try any. It's not readily available here in Singapore.