Author Notes
I got the inspiration of this dish from strawberry shortcake. I had had some strawberry shortcake left over before but it was getting too dry, so I just decided to make breadpudding adding some lemon juice and syrup. Now, I used rhubarb and fresh mozzarella cheese to make rhubarb breadpudding with balsamic reduction instead of using strawberry and cream. – Yoonjoo Lee
—jooolee
Ingredients
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• 1/4 ball fresh mozzarella cheese, cubed
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• 1/4 stalk of rhubarb, diced
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• 2 slices of whole wheat bread, diced & toasted
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• 4-5 basil leaves, chopped and 2 leaves for garnish
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• 2 table spoons balsamic vinegar
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• 1 table spoon red wine vinegar
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• 1 table spoon honey (or sugar)
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• Salt
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• Freshly ground pepper
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• Olive oil
Directions
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Combine balsamic & red wine vinegar with honey and bring it to a boil.
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Add diced rhubarb into the sauce pan and simmer it.
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Meanwhile toast the bread with little bit of olive oil.
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Combine rhubarb mixture and toasted bread with chopped basil seasoning with salt and pepper.
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Assemble rhubarb & bread mixture on the plate and put mozzarella cubes on the top of breadpudding.
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Sprinkle with little bit of fresh ground pepper.
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Garnish with basil leaves on top of the mozzarella and serve.
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