Recipe #36 Rhubarb Strawberry Pudding

This is a combination of several ideas taken from different desserts. The strawberry pudding is from Lotte, a mother of a friend we had growing up, from a German fruit pudding recipe she shared. Lotte mixed it with an instant strawberry pudding packet for the starch. The base is a typical cheesecake biscuit base and the ganache just had to be added for texture. The less sugar in the fruit the better as this will make it more tart compared to the rest of the ingredients.

Ingredients:

1 cup raspberry juice

2 Pint baskets of Strawberries 

2 cups Diced Rhubarb

8-10 Digestive biscuits

50g Corn flour

225g Butter

1/2 cup Sugar

100g 70% Chocolate

2 tbsp sugar

1/2 cup Double cream

Whipping cream

Method:

Melt the butter in a small pan

Place the digestives in a food processor and chop until a fine crumb.

Mix melted butter with the biscuit crumb and press into a pie dish and refrigerate for 20 minutes.

In a double boiler melt the chocolate until smooth add the sugar and gradually add the double cream to thicken

Pour the ganache over the cooled biscuit base and return to the fridge to cool

Slice and arrange the remaining strawberries over the chocolate  

Pour half of the raspberry juice and sugar into a saucepan and add half of the chopped strawberries and all of the diced rhubarb and simmer until soft.

In a cup add the corn starch to the remaining raspberry juice and pour into the pan stirring until it thickens.

Pour mixture on to the sliced strawberries cooled ganache and return to the fridge for 15 minutes

Use the remaining strawberries to decorate the top of the pie and return to the fridge until time to serve

Whip and pipe whipping cream on the top of pie and serve