Paleo Strawberry Rhubarb Pudding

I just came off a three week CrossFit nutrition challenge. One of the things that convicted me this time around was how often I add a dash of something here or there to sweeten; actively adding sweeteners was verbotten in this last challenge.

So, coasting off the end of the challenge today, I had the, "OK, what now?" When off-roading, what is really worth it? The answer jumped out at me from the produce section today.

Rhubarb.

Rhubarb is only here for two or three weeks in earnest, and then it's gone. I adore the love-it-or-hate-it sour taste, but of course rhubarb typically needs a little something sweet added to take of the incredible edge of its sourness.

In recipes of yore a cup or white sugar would have been added to a couple of stalks of rubarb. Today, though, my taste buds had been weaned off added sweetness so much that a quarter cup of maple syrup was just enough to create the perfect off-roading spring pudding.

Paleo Strawberry Rhubarb Pudding
Serves 5-6, depending on the size of your ramekins

Ingredients
2 stalks fresh rhubarb, cut into 1/2" chunks
10 oz. frozen organic strawberries (fresh could work, too!)
1/2 pear, cut into 1/2" chunks
1/4 c. maple syrup
1 tablespoon vanilla
Pinch of salt
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1 whole egg
2 egg yolks
1/4 c arrowroot starch

Directions
In a small pot on medium heat, combine and stir together the rhubarb, the strawberries, the pear, the maple syrup, the vanilla, and the salt. Stir occasionally and allow the mix to get hot - 5 to 10 minutes.

Meanwhile, as the fruit compote is heating, use a mini food processor or immersion blender to blend together the egg yolks, the egg, and the arrowroot starch until smooth.

Temper the egg/starch mix: Gradually spoon liquid from the hot compote on the stove into the egg/starch mix, using the other hand to stir continuously. You will do this with approximately 1/4 cup-1/2 cup of liquid being added from the compote to the egg/starch mix. This allows the egg/starch mix's temperature to rise sufficiently slowly that the eggs don't cook. Once several large spoonfuls of hot compote liquid have been stirred continuously into the egg-starch mix, slowly pour the mix back into the compote on the stove, using a large spoon to stir continuously for about 4 minutes. As the pudding thickens, it will cling to the sides of the pot more readily during this process.

Pour the hot thickened pudding into each ramekin. Serve warm, chilled, or chill the entire batch and add to an electronic churn ice cream maker for fun to see what results!




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What's your favorite way to enjoy rhubarb this time of year?

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