Awesome Rhubarb Strawberry Pudding Recipes

STRAWBERRY RHUBARB PUDDING DESSERT

Steps:

• Preheat oven to 350 degrees.
• In a medium saucepan, cook the rhubarb, strawberries, sugar and butter over medium heat for 8-10 minutes, stirring often.
• Whisk in the cornstarch, cook for another 3-4 minutes until thickened. Remove from heat and cool completely.
• Meanwhile, combine the graham cracker crumbs and melted butter. Press into a 9x13 glass baking dish. Bake for 10 minutes. Remove from oven and cool completely.
• Make the vanilla pudding according to package directions using the 2 cups milk.
• When the fruit and crust are cooled, combine the prepared pudding, cool whip and mini marshmallows in a bowl.
• Spread the fruit mixture evenly onto the graham cracker crust and then spread the pudding mixture over top of that.
• Cover and refrigerate for 1 hour prior to serving.
• Cut into 12 squares and garnish with strawberries or graham cracker crumbs, if desired.

STRAWBERRY-RHUBARB BREAD PUDDING

Steps:

• Beat eggs, milk, white sugar, vanilla extract, and lemon juice in a bowl. Combine bread cubes, gingersnap crumbs, strawberries, rhubarb, and cashews in a separate bowl. Pour egg mixture over the bread cube mixture, stir to moisten, and let stand 10 minutes.
• Grease a 9x13-inch baking dish and pour the bread mixture into the dish. Press down on the mixture to slightly compact the bread cubes and make a smooth top; cover dish and refrigerate 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Stir flour, rolled oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread oats mixture over the bread pudding. If necessary, lightly press topping onto the bread mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until the bread pudding is set, 40 to 45 minutes. Uncover, return to oven, and bake until pudding puffs up and begins to brown on top, 15 to 20 more minutes. Let cool for 30 minutes before serving.