Rhubarb, Raspberry and Lemon Puddings

Name: Thermomix recipe: Rhubarb, Raspberry and Lemon Puddings
Prep time: 15 min
Cook time: 25 min
Ingredients: 200 Grams rhubarb, cut in pieces; 50 Grams frozen raspberries; 70 Grams raw caster sugar; 1 Teaspoon vanilla bean paste; 100 Grams raw caster sugar; Zest 3 lemons, finely grated; 2 eggs + 3 yolks; 500 Grams whole milk; 30 Grams cornflour or cornstarch; 1 Teaspoon vanilla bean paste; 100 Grams fresh lemon juice; 10 Drops doTERRA lemon oil; 1 Pinch pink salt flakes; 40 Grams butter

Serves 6 Prep Time 15 minutes Cook Time 25 minutes Rated: Print

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These delicious rhubarb, raspberry and lemon puddings can be served warm or chilled. A versatile recipe that is sure to please a crowd.

Perfect for a day when you suddenly find yourself entertaining. Compote can be pre-made and lemon pudding can be served warm. Delicious was never so easy or convenient, and what goes better with Rhubarb than raspberry...and what goes better with that than creamy lemon custard. Completely easy and more of a suggestion than a recipe, yet...so special.

You’re going to love them....recipe also available in ‘Whats for Dessert? the ebook, free to all IC members! It's time to join us!

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Need

Rhubarb Compote
200 Grams rhubarb, cut in pieces
50 Grams frozen raspberries
70 Grams raw caster sugar BUY
1 Teaspoon vanilla bean paste BUY
Lemon Pudding
100 Grams raw caster sugar BUY
Zest 3 lemons, finely grated
2 eggs + 3 yolks
500 Grams whole milk
30 Grams cornflour or cornstarch
1 Teaspoon vanilla bean paste BUY
100 Grams fresh lemon juice
10 Drops doTERRA lemon oil BUY
1 Pinch pink salt flakes BUY
40 Grams butter BUY

Do

1: To make Rhubarb Compote, place rhubarb, raspberries, sugar and vanilla bean into Thermomix bowl and cook 15 min/100°C/Reverse/speed 1. Cool completely.
2: To make Lemon Pudding, place sugar and lemon zest into clean, dry Thermomix bowl and mill 15 sec/speed 10.
3: Add remaining ingredients and cook 8 min/80°C/Butterfly/speed 4.
4: Cook 2 min/90°C/Butterfly/speed 4. Cool to just warm before proceeding.
5: Place a few spoonfuls of Rhubarb Compote into the base of a small glass or serving bowl. Top with Lemon Pudding and refrigerate until ready to serve. Dollop with a little mascarpone or double cream to serve.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!