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Yields: 6 Mason Jar Puddings
INGREDIENTS
For Puddings:
- 12 cups strawberry Rice Pudding, RTU
- 1 1/2 cups strawberries, frozen
- 1 1/2 cups rhubarb, frozen
- 3 tbs. strawberry milk powder
- 1 cup Buncha Crunch®
- 1 cup CRUNCH® pieces
INGREDIENTS
For Garnish:
- 6 each fresh strawberry, whole
- 1 cup strawberry, frozen, pieces
- 1 cup rhubarb, frozen, pieces
- 1/4 cup strawberry sauce, RTU
- 1 cup Buncha Crunch®
- 1 cup CRUNCH® pieces
- whipped cream and a light dusting of strawberry milk powder + cocoa powder*
Method:
Measure out the Buncha Crunch® into 2 - 1 cup portions and CRUNCH® pieces into 2 - 1 cup portions and set aside. In a bowl, combine rice pudding, strawberries, rhubarb, strawberry milk powder and mix until combined. Seperate mixture into 2 bowls- gently fold in 1 cup of Buncha Crunch® into one mixture and 1 cup of CRUNCH® pieces in the other and set aside. In another bowl combine the strawberry and rhubarb pieces to make a compote. Layer a mason jars with the rice pudding mixture and the strawberry-rhubarb compote. Spread the strawberry sauce evenly over the top to cover and then onto the rim of the glass. Apply the remaining Buncha Crunch® and CRUNCH® pieces to the rim of the mason jars. Top with whipped cream and a light dusting of strawberry milk powder + cocoa powder. Garnish with fresh strawberries.
