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Warm Strawberry Bread Pudding with Sorrel And Rhubarb Sauce

Rhubarb Sauce


1 lb rhubarb, rinsed and trimmed cut into 2-inch-long chunks
1 cup sugar
1 cup orange juice, freshly squeezed


Combine all three ingredients in non-reactive pan (preferably stainless steel)

Bring ingredients to a boil and cover with lid

Reduce heat to a simmer and let cook for 5 minutes

Turn off heat and keep lid on for another 10 minutes—the steam inside will break down the rhubarb

Transfer rhubarb sauce to a container and refrigerate until needed

Simple Syrup


½ cup sugar
¼ cup water


Bring to a simmer or until sugar dissolves and chill until needed.

Sorrel Sauce


⅛ cup simple syrup, chilled
1 cup rinsed sorrel leaves
¼ tsp salt
½ tsp vanilla
¼  cup heavy cream


In a food processor, add sorrel, simple syrup, salt and vanilla.

Pulse until the sorrel is coarsely chopped

Add heavy cream and pulse again till evenly combined

To plate, combine 1 pint strawberries with sorrel sauce and 4 cups of a favorite cake, diced in one inch cubes (crouton size). Hint: the restaurant uses pistachio rum cake, but any pound cake of heavy cake will work well.

Heat in the oven at 350 for 10 minutes

Put a good streak of rhubarb sauce across the plate and top with warm bread pudding.

Recipe compliments of Chef Jeremy Kiens, of nana Restaurant (