Warm Strawberry Bread Pudding with Sorrel And 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
½ cup sugar
¼ cup water
Bring to a simmer or until sugar dissolves and chill until needed.
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 (nanaOrganic.com).