buncha crunch® strawberry rhubarb rice pudding jars

Dessert
Dessert
All year round

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.