My quest continues for a notable St. Patrick’s Day menu and today’s focus is on dessert. Yes, soup is the first course and now I am writing about the last course, thereby passing right over the main course. But, hey, I am blonde so it is okay to jump around.
Rhubarb was legally classified as a fruit in a 1947 U.S. Customs Court opinion because, reasoned the court, it is used typically as a fruit. It is of no consequence whether this parochial view resulted from good lawyering (less likely) or heavy lobbying by the rhubarb importers since classification as a fruit meant a lower tariff (more likely). Martha says it is a vegetable as do most other reliable sources. While I typically, if not exclusively, use rhubarb as a fruit, I don’t give a Cornish game hen how it is classified. There is good reason rhubarb is known as “The World’s Favorite Pie Plant”.
While looking for some interesting and unique Irish recipes to use for our St. Patrick’s Day’s menu, I found a recipe for Rhubarb and Ginger Bread and Butter Pudding in Rachel Allen’s cookbook “Rachel’s Irish Family Food”. I remember fondly the rhubarb-custard pies my grandma made, and I make them today using her recipe. Rachel shares my fond childhood memories of rhubarb and says this bread pudding is the ultimate in comfort food. Sous Chef and I may have had an old fashioned rhubarb about whether or not corned beef and cabbage should be part of the St. Patrick’s Day menu, but we have absolutely no disagreement about this being one of our all-time favorite desserts. When hot out of the oven, it is a melody of three textures and tastes. It has all the rich, creamy elements of a rhubarb-custard pie, the unexpected but pleasing zing of ginger, and a crispy top layer of buttered bread topped with caramelized sugar.
Barnes & Noble currently has “Rachel’s Irish Family Food” by Rachel Allen on special for $9.95. The book has 120 family recipes, and there are many that seem worth a try. This recipe alone is worth the price of the book.
- 1 pound rhubarb stalks, cut into ½ inch slices
- 4 teaspoons finely grated fresh ginger
- ¾ cup sugar
- 4 tablespoons butter softened
- 12 slices white bread, crusts removed
- 1½ cups heavy cream
- 1½ cups milk
- 4 eggs
- pinch of salt
- 2 tablespoons sugar
- Confectioner's Sugar (aka powdered sugar), to serve
- Whipped Cream or Ice Cream to Serve
- Preheat oven to 350 degrees.
- Scatter sliced rhubarb in 10-inch square baking dish and sprinkle with ½ the grated ginger (2 teaspoons) and ½ the sugar. Toss together and let sit for about 30 minutes to soften the rhubarb.
- Butter the bread and arrange 4 slices, buttered side down, in the baking dish. Scatter half of the rhubarb mixture to the top, and layer with 4 more slices of bread, buttered side down. Repeat with remaining mixture and bread.
- Combine cream, milk, and remaining grated ginger in a saucepan and bring just to a boil. While this is coming to a boil, whisk the eggs, sugar, and remaining sugar in a bowl. Continue to whisk and slowly add the hot milk mixture to the egg mixture, constantly stirring so it does not curdle. Slowly pour the egg mixture over the bread mixture and let soak for 10 minutes. Sprinkle granulated sugar over the top.
- Place baking dish in a roasting pan and fill halfway with hot water. Carefully place in the oven and bake for 45-50 minutes, until the pudding feels just set in center.
- Serve warm with a light dusting of confectioner's sugar if desired, and a dollop of whipping cream or ice cream.
Oh, boy, does this bread pudding sound extraordinary! I’m a huge rhubarb fan and you’ve just given me a huge craving 🙂
Wow Christy! My mouth is watering! I love the Allen family, Mable and Rachel! I have a few of their books! This recipe sounds so lovely…pinning!
I absolutely love rhubarb! This bread pudding looks beautiful and reminds me that spring is actually coming. Love that you didn’t skimp on the rhubarb either!