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1
For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth.
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2
Cover with plastic wrap.
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3
Let stand at room temperature until thickened (24 to 36 hours).
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4
Refrigerate the creme fraiche.
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5
In a large saucepan, combine rhubarb and sugar.
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6
Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat.
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7
Cover and simmer the mixture for about 3 minutes or till rhubarb softens.
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8
Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened.
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9
Stir in blackberries; cook about 5 minutes more or till the berries fall apart.
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10
Remove pan from heat.
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11
Transfer fruit mixture to a non-metal bowl; cool.
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12
Stir in lemon juice and salt.
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13
Remove the crust from the brioche; reserve the crust for another use.
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14
Cut the bread into 1/2-inch cubes.
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15
In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer.
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16
Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer.
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17
Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes.
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18
Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture.
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19
Place cups on a baking sheet.
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20
Cover with waxed paper.
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21
Refrigerate the pudding overnight.
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22
Serve dessert with some creme fraiche.
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23
Garnish with fresh berries.
