Ingredients

• 12 ounces rhubarb, trimmed and cut into 1/4-inch pieces (3 cups)
• 3 cups strawberries, hulled and quartered
• 1 cup sugar
• 1 1/2 teaspoons freshly grated lemon zest
• 21 slices thin-sliced white bread, (such as Pepperidge Farm), crusts trimmed
• Red currants, strawberries or mint leaves for garnish

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Cooking Directions

Step 1

Stir together rhubarb, strawberries, sugar and lemon zest in a medium saucepan. Bring to a simmer, cover and cook over low heat for 3 minutes.

Step 2

For each of six 3/4-cup-capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin. Place a bread circle in the bottom of each ramekin. Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit. Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top. Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit. Wrap each pudding in plastic and set three of them on a plate. Stack the other three puddings on top of them. Set something small, round and heavy on top of each pudding stack to weigh it down. Refrigerate overnight.

Step 3

To serve, remove weights and unwrap the ramekins. Run a small knife around the inside edge of each one and invert onto dessert plates. Garnish with red currants, strawberries or mint.