Marjory Abrams is executive vice president and chief content officer of Bottom Line Inc. Margie is a self-made health nut, voraciously learning from the content Bottom Line publishes—and the innumerable health experts she has rubbed elbows with over the course of her career. Her nightly game of “What’s in the ‘fridge?” has led to innovative, mostly yummy, concoctions that rarely leave leftovers.
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Alas, the long-awaited dairy-free pudding! I hope everyone enjoyed my dinner recipes yesterday. I know this dessert will be a hit for sure!
Raspberry-Rhubarb Pudding
This dairy-free dessert was inspired by our broken freezer (and defrosted frozen raspberries that needed to be used) and the fresh rhubarb that I’d bought, hoping that my daughter would use it in a fruit crisp. She didn’t, so I grabbed it. I don’t usually rave about my own food, but I have to say this was pretty amazing!
Ingredients
1 bag frozen raspberries, fully defrosted so it’s nice and juicy
Sugar (Note: of all of my food sensitivities, cane sugar causes the worst reactions in me. I tend to use a combination of other natural sweeteners — here, coconut sugar (lower-glycemic), maple sugar (because it’s so yummy), and raw honey (for that extra kick of sweetness)
Corn starch
Directions
Warm up a saucepan on medium heat. Add coconut oil to melt. I probably used about a tablespoon of the coconut oil — enough to coat the bottom so you can sauté the rhubarb.
Cut rhubarb into small bite-sized pieces, and add to the saucepan. Sauté to soften for a few minutes.
Add raspberries and mix.
Add a capful each of vanilla and almond extracts squeeze of lemon. (As you might imagine by now, I keep cut lemon in the refrigerator to use as I need it; I don’t like bottled lemon juice. But use whatever works for you!)
Add sugar – I used two heaping soupspoons of coconut sugar and one heaping soupspoon of maple sugar and a heaping teaspoon of raw honey. Use what you like and sweeten to taste!
Mix in a heaping spoon or two of almond butter. The mixture should be pretty soupy.
Bring to a boil and lower heat to a simmer.
Add a heaping spoon of corn starch and keep mixing until the pudding thickens, bringing it just past a bubbly boil. (If you’ve ever made lemon meringue pie, the consistency should be similar to the lemon filling when it is fully cooked.)
Pour into dessert dishes (this made four servings for us). Garnish with fresh blueberries and coconut chips. Other white topping alternatives: Whipped cream or white chocolate chips or shaved white chocolate. (Here is the finished dessert in the serving spoons I brought to work…my coworkers loved it!)
This dairy-free dessert was so well-received by even my meat-and-potatoes skeptics in the office, so I know your family and friends will love it too!
Let us know if you recreated this recipe (even with your own variations) by commenting below. We’d love to feature you on Facebook!
