Fast Desserts Recipes - Rhubarb and Pear Pudding

Ingredients

• 400g rhubarb, trimmed

• 3 large pears

• 1 tablespoon lemon zest

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 cup (60g) sugar

• 1 small brioche loaf

• butter, to spread

• 2 teaspoons demerara sugar

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Method:

1. Wash the rhubarb and cut the stalks into 3 cm lengths. Peel the pears, remove the cores and cut into chunks. Place the rhubarb, pear, lemon zest, cinnamon, ginger, sugar and 1/2 cup (125ml) water in a saucepan and simmer, covered, for 10 minutes, stirring occasionally.

2. Cut the brioche loaf into 1 cm slices and cooked rhubarb and pear mixture into a 1 liter ovenproof dish. Arrange the brioche slices, buttered-side-up. over the fruit and sprinkle with demerara sugar.

3. Cook the pudding under a hot grill for 2-3 minutes, or until golden brown, taking care not to burn. Serve with cream or ice cream, if desired.

Note: If brioche is unavailable, use 2 croissants or 4 slices or fruit bread instead.