Cabernet Strawberry Rhubarb Pudding
This elegant dessert can be made 24-48 hours in advance, but make sure to make the strawberry garnish shortly before serving.
Red Wine, Rhubarb, Strawberry
Charity Beth Long
, sliced into ½ inch pieces
granulated white sugar
In a large saucepan, combine rhubarb, 1 pint strawberries, 1 cup of wine, and 1½ cups turbinado sugar.
Bring to a boil and then reduce to a simmer, stirring often.
Cook until strawberries and rhubarb have broken down into a thickened sauce.
Remove from heat and strain through a fine mesh sieve, reserving the solids for another purpose.
Refrigerate sauce until ready to serve.
In a small bowl, combine sugar, cornstarch, sea salt, egg yolks and ½ cup milk. and whisk until smooth.
In a large pan, heat the remaining milk over medium-low heat until it steams, not letting it reach boiling point.
Temper the egg mixture by pouring a cup of the hot milk into it and whisking. Add this mixture back to the pan.
Whisking constantly, bring the pudding to a boil, cooking until thickened, about 3-5 minutes.
Remove from heat and stir in vanilla extract.
Transfer mixture to a bowl and cover with plastic wrap, pushing the wrap into the pudding to prevent a skin forming. Refrigerate until the pudding is cold and set up.
About 20 minutes before serving, combine 1 pint sliced strawberries with 1/2 cup of Cabernet. Let macerate, stirring occasionally.
Whisk pudding until smooth and spoon into 8-10 dessert glasses.
Add strawberry rhubarb sauce to macerated strawberries and stir to combine.
Carefully top pudding with strawberry sauce mixture. and serve immediately.
The leftover strawberry-rhubarb solids are an excellent addition to quick breads. Add them to muffins in place of some of the butter for moist muffins.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com