Berry-Rhubarb Summer Pudding

Directions

1. 1
   For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth.
2. 2
   Cover with plastic wrap.
3. 3
   Let stand at room temperature until thickened (24 to 36 hours).
4. 4
   Refrigerate the creme fraiche.
5. 5
   In a large saucepan, combine rhubarb and sugar.
6. 6
   Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat.
7. 7
   Cover and simmer the mixture for about 3 minutes or till rhubarb softens.
8. 8
   Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened.
9. 9
   Stir in blackberries; cook about 5 minutes more or till the berries fall apart.
10. 10
    Remove pan from heat.
11. 11
    Transfer fruit mixture to a non-metal bowl; cool.
12. 12
    Stir in lemon juice and salt.
13. 13
    Remove the crust from the brioche; reserve the crust for another use.
14. 14
    Cut the bread into 1/2-inch cubes.
15. 15
    In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer.
16. 16
    Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer.
17. 17
    Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes.
18. 18
    Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture.
19. 19
    Place cups on a baking sheet.
20. 20
    Cover with waxed paper.
21. 21
    Refrigerate the pudding overnight.
22. 22
    Serve dessert with some creme fraiche.
23. 23
    Garnish with fresh berries.