It’s been one of those manic weeks but I finally found the time to indulge myself in a little cooking. All week I’ve been thinking long and hard about what I was going to make for my Spring Fruit Sensation. I did some research into the seasonal fruits available now and I came up with rhubarb and pears but what to do with them was a tricky matter…I really needed inspiration!
I did a little surfing and came across this lovely recipe for Rhubarb and Pear Sponge Pudding, which I have adapted and turned into a gluten free recipe.
Spring Rhubarb and Pear Pudding
Serves 4-6
INGREDIENTS
450g Pears, cored & diced
550g Rhubarb, trimmed & diced
3-4 tablespoons brown sugar, depending how tart your rhubarb is.
150ml water
SPONGE TOPPING
2 eggs
75g brown sugar
20g plain GF flour
20g self-raising GF flour
15g cornflour
Preheat the oven to moderate (180°C).
Combine rhubarb, sugar and water in a medium saucepan; cook, stirring occasionally, for about 7 minutes or until rhubarb is just tender.
Mix the rhubarb and pears, and transfer to a deep 1.75-litre ovenproof dish.
Meanwhile, beat eggs in a small bowl with an electric mixer until thick and creamy. Gradually add the sugar, beating until dissolved. Fold in combined sifted flours.
Spread Sponge Topping over hot rhubarb mixture and bake in a moderate oven for about 45 minutes or until browned cooked when tested with a skewer.
This pudding is not suitable to freeze but you can make the rhubarb mixture in a microwave.
The sponge topping did not rise as much as I hoped, so next time I’ll try it with just GF self-raising flour rather than a mixture of plain & self-raising.
Nevertheless, the pudding is delicious! It’s light and so moist, I thought about serving it with cream but it really doesn’t need it. A perfect pudding for a snowy spring day!
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