Creamy Strawberry Rhubarb Pudding (With Dairy & Sugar Free Options)

A delicious fruit infused pudding.

 Ingredients:

1 1/2 cups chopped fresh rhubarb

1 1/2 cups sliced strawberries

1/2 cup water

1 cup sugar or 3/4 cup Lakanto Classic Monkfruit Sweetener**

3 tablespoons cornstarch

1 1/2 cups milk or coconut milk

1 1/2 teaspoons pure vanilla extract

Method:

Place the fruit and water into a small saucepan. Heat over medium low heat until the water begins to boil. Turn down the heat and simmer until the the rhubarb is softened. Transfer the fruit to a blender and process to make a puree. Press the puree through a sieve to remove the seeds. Set aside to cool. (Should make 1 1/2 cups of puree.)

Whisk together the sugar and cornstarch in a heavy medium saucepan. Stir together the milk and puree and slowly whisk into the sugar mixture. (The puree and milk should equal a total of 3 cups. Add more or less milk to the puree, as needed, to make 3 cups.) Cook and stir over medium heat until the mixture thickens and is bubbly. Continue to cook and stir for 4 minutes. Remove from heat and stir in the vanilla. Pour or ladle into 6 small serving dishes. Press a small piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Refrigerate until completely chilled and set. If desired, garnish with whipped cream, or whipped coconut cream and a half or whole strawberry. Makes six 1/2 cup servings.

Notes: Strawberry Rhubarb Pie is a family favorite and the last time that I made one, I had extra rhubarb and strawberries. I made the puree, and then refrigerated it to use in a pudding, a couple of days later. The leftover fruit was the inspiration for the creation of this recipe. My husband, parents and father-in-law loved it. They all said that the texture and flavor were perfect!

**I use Classic Monfruit Sweetener in my sugar free desserts because of the flavor and because it is natural with no chemical aftertaste. To create a sweetener with a finer texture, I process several cups in a food processor and then store in an airtight container. Lakanto also makes a Baking Sweetener that is already a finer consistency than the Classic Sweetener. The finer texture really does make a difference in the quality and texture of sugar free desserts.