Eosinophilic Esophagitis Friendly Strawberry Rhubarb Pudding Cups
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Learn more →Ingredients
4 servings
For the pudding
- 2 cups fresh or frozen strawberries, hulled and halved
- 1 ½ cups rhubarb, cut into ½-inch pieces
- 3 tbsp honey
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 3 tbsp arrowroot starch
- 3 tbsp cold water
For the coconut cream topping
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp honey
- ¼ tsp vanilla powder
Instructions
- 1
Combine the strawberries, rhubarb, honey, lemon juice, ground ginger, and Ceylon cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until the rhubarb softens and the fruit releases its juices, about 8–10 minutes.
- 2
In a small bowl, whisk together the arrowroot starch and cold water until completely smooth with no lumps. Pour the slurry into the simmering fruit mixture while stirring constantly, then cook for 1–2 minutes until the mixture thickens to a pudding-like consistency and turns glossy. Remove from heat.
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