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1
In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
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2
Bring to a simmer, cover and cook over low heat for 3 minutes.
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3
Set aside.
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4
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.
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5
Place a bread circle in the bottom of each ramekin.
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6
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.
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7
Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top.
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8
Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit.
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9
Wrap each pudding in plastic and set three of them on a plate.
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10
Stack the other three puddings on top of them.
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11
Set something small, round and heavy on top of each pudding stack to weigh it down.
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12
Refrigerate overnight.
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13
To serve, remove weights and unwrap the ramekins.
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14
Run a small knife around the inside edge of each one and invert onto dessert plates.
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15
Garnish with red currants, strawberries or mint.
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16
170 calories per serving.
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17
Eating Well.
