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Rhubarb Pudding with a rhubarb & berry sauce

Author: Jenny Bristow
Link: http://www.jennybristow.com

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Serves : 2

Ingredients
• 2 - 3 stalks fresh rhubarb trimmed and chopped
• 2 pieces stem ginger finely chopped
• ½oz/12½g caster sugar
• (Sweet Pudding Batter)
• 2 eggs
• 25g/1oz caster sugar
• 110g/4ozs self-raising flour
• 125ml/¼pt milk
• (To coat ramekin dishes)
• ½oz/12½g butter
• ½oz/12½g caster sugar

Method
Prepare the rhubarb.
Wash well then trim and cut into 1" size pieces. Place in a bowl and mix together with the chopped stem ginger and caster sugar. Leave to marinate for 5 minutes then poach in a pot.
Prepare the ramekin dishes
Brush with a little softened melted butter then lightly sprinkle with a little caster sugar. Shake off any excess sugar.
The Rhubarb Pudding
Beat together the eggs and sugar in a bowl until light and fluffy. Sieve in the self-raising flour then slowly mix in the milk and mix to form a smooth batter. Half fill the ramekin dishes with a little of the batter and cook in the oven - 180°C/350°F/Gas no.4 for 15 minutes.
Remove from oven and spoon the organic rhubarb over the batter. Pour over the remainder of the batter and spoon a little of the rhubarb over the top. Return to the oven and bake for a further 15 minutes. When cooked firm turn out on to a plate and serve with either a fruit coulis made by gently poaching a little rhubarb in 4dsp water and 1oz caster sugar until soft. Then either puree or blend before serving with the pudding.
NB A little rose hip or strawberry syrup can also be added to the rhubarb coulis.

Tip
Alternatively this rhubarb can be topped with a simple oaten crumble made by mixing together
• 4ozs/110g oatmeal
• 1oz/25g flaxseed
• 25g softened butter
• 25g soft brown sugar and a hint of cinnamon powder

Mix until crumbly then use to top the gently poached rhubarb and bake at 200°C/Gas mark 4 for 15-17 minutes. Serve hot.