Strawberry Rhubarb Bread Pudding

Been seeing strawberries coming on at the markets, so you might try something different...

Ingredients

• 6 cups stale bread cubes (about 1 lb)
• 1 cup sliced rhubarb
• 2 cups sliced strawberries
• 2-2 1/2 cups milk (or for non-dairy, rice, almond, hemp, soy)
• 3 tablespoons arrowroot powder or tapioca flour
• 3/4 cup maple syrup
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350F degrees and lightly grease a 9 by 5 loaf pan or a spring-form pan.
2. Place bread in a large bowl. In another bowl add 1 1/2 cups milk, maple syrup, and vanilla–whisk until combined. In a small bowl whisk together 1/2 cup milk and the arrowroot powder until no lumps remain, then add to other milk mixture and stir. Pour milk mixture over bread and stir to coat every piece; let sit for at least 15 minutes for liquid to saturate the bread.
3. If bread looks dry, depending on type and staleness, it might need more milk. If so, continue adding 1/2 cup milk at a time until all break is pretty soaked–it should be mushy. Fold in rhubarb and strawberries and put in pan.
4. Bake about 30 minutes, or until top is slightly browned and firm. Allow to cool a bit, then scoop, slice or unmold from springform pan, serve with strawberry rhubarb compote.

Makes 8-10 servings.

For a variation, you can try this compote. Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice cream.

Ingredients

• 8 cups diced rhubarb
• 1 cup sugar (or a natural sweetener like stevia or agave, adjusted for use)
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla

Directions

1. Combine rhubarb, sugar (or substitute) and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat
2. Reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes.
3. Remove from heat and stir in vanilla.

Yield: 8 servings, 1/2 cup each