Strawberry-Rhubarb Bread Pudding

Yet another strawberry-rhubarb creation this week...



I don't know what's with me and making things that I don't actually like that much. I've never been a big fan of bread pudding, and I don't love rhubarb. I guess I just like experimenting. This is not your traditional bread pudding, but the taste and texture is too close to call it anything else. Basically, it's a way easier bread pudding with fewer ingredients. This recipe only makes about 2-3 servings though.



Strawberry-Rhubarb Bread Pudding Recipe: 

• 1-2 cups chopped frozen rhubarb
• 1/2 cup fresh sliced strawberries
• 2 tsp sugar
• 1/4 lemon or lime, juiced
• 1 tsp cornstarch
• 1 tbsp cold water
• 6 slices bread (I used two whole BIG hamburger buns that were in the freezer so I figure that would equal about 6 regular slices of bread)
• 1 tsp cinnamon
• 1/4 cup milk

Combine the rhubarb, strawberries, sugar and citrus juice in a small saucepan and heat on medium low. Bring to a simmer and cook for about 5 minutes. Whisk the cornstarch in the tbsp of water and add to the fruit. Stir constantly until clear, about 2 minutes. Remove from heat, put in a bowl, cover with plastic wrap and keep in fridge until cool. 

Tear the bread into chunks and lay on a baking sheet. Put in oven to broil for just a couple minutes to get toasty. Combine in a bowl with cinnamon and milk and let sit for about 10 minutes. Add the fruit mixture and combine. Pour into a baking pan and bake at 350 degrees for 25 minutes. 

Strawberry-Rhubarb Crumble

Oh so good.

I originally intended on making a strawberry-rhubarb pie, but a long Monday at work left me feeling tired and lazy so I went with the next best thing: a crumble! Basically it's the same idea as a pie except easier. Pie dough requires careful mixing (not too much, not too little), ample resting time and then rolling out. All you need to do for a crumble topping is throw some flour, oats and butter in a bowl and mix with your hands. I like that better. Plus, the star of the show here is really the perfect combination between the tangy rhubarb and sweet strawberry. Who cares what kind of doughy blanket you put on top any way :)



Strawberry-Rhubarb Crumble Recipe:

• 2 cups frozen rhubarb
• 1 cup fresh strawberries
• 1/4 cup white sugar
• squeeze of lemon juice
• dash of cinnamon
• 1 tbsp flour

• 1/2 cup oats
• 1/4 cup flour
• 1/4 cup brown sugar
• 1 tbsp applesauce
• 2 tbsp butter
• dash cinnamon

Preheat oven to 375-degrees.

Combine the first set of ingredients in a bowl, set aside and let the juices being to seep out. 

Combine the second set of ingredients in a bowl and mix together with your hands until crumbly (hey look at that...a crumbly crumble). 

Pour the fruit filling into the bottom of a pie pan. Sprinkle the crumble mixture over the top and bake in the oven for about 40 minutes or until bubbly. Then set the oven to broil and brown that topping nice and crispy for about 2 minutes (watch carefully!).

Consume with whipped cream or vanilla ice cream.