Rhubarb Pots

Sometimes the seasons dictate our dinner table and when offered some home grown rhubarb it was great to dig out this popular family  recipe, so easy to make and very quick to disappear once served. I like to serve them in individual pots and it gives me  the opportunity to do some fancy decorating but it would do just as well in a large bowl with or without decoration.

This is terribly easy to make and very cleansing after a large meal. This also is quite a good pudding if you are on a diet with a little tweaking.

Ingredients

Butter

Rhubarb chopped

Sugar 

Fromage Frais 

Vanilla Extract

Raspberry and Mint leaves to decorate

Melt the butter in a hot pan and add the chopped rhubarb with a good sprinkling of sugar.  Turn the heat down slightly.

Keep this on a low heat stirring occasionally till the rhubarb is completely soft.  you could add a touch of water or some of the vanilla extract if it becomes too dry.

Allow to cool slightly.

Put the fromais frais (I use this but you could use whipped cream, or greek style yoghurt) in a separate bowl and stir in the vanilla extract.  Add the remainder of the sugar here.

Once cool, add the rhubarb to the fromage frais and then mix well, using a liquidiser. 

  

This can be as soft as you prefer.  Just pulsing the machine allows texture to the pudding.   Share the pudding out into the individual dishes and decorate as you wish.  I chose the raspberry and mint leaf.

It really is that simple.  Leave the pots in the fridge for a couple of hours before serving.

Enjoy and let me know what you think.  This is a great pudding and is even enjoyed by my boys who do not like rhubarb, so it has to be cleverly disguised and this works.

Tiggy 

Take a look at my writing blog at Tiggy Hayes  and see what I am up to.