SCD Recipe: Strawberry Rhubarb Pudding

This started out as a fruit compote, but after it was done I decided I wanted to do a little more with it. I wasn’t really sure what, but I found one envelope of plain gelatin in the cupboard, and I had a little bit of yogurt left in the refrigerator. I decided to throw it all together, and the result was a refreshing fruit pudding.


2 cups chopped rhubarb
2 cups sliced strawberries
1 chopped apple
1/2 cup orange juice (or water)
1 tbsp lemon juice
1/2 cup honey
1 envelope plain gelatin
3/4 cup plain yogurt


  1. Place rhubarb, strawberries, apple, honey, lemon juice, and orange juice in a large pot (or slow cooker)
  2. Cook over medium heat until fruit is very soft – I cooked it about 3 hours in slow cooker
  3. Sprinkle gelatin over hot fruit mixture
  4. Allow gelatin to dissolve for about 5 minutes
  5. Add yogurt
  6. Use an immersion blender to mix everything – I left it a little chunky, but it could also be smooth. If you don’t have an immersion blender, you can use an electric mixer or place in blender and puree a few seconds.
  7. Pour mixture into large bowl or individual dessert cups
  8. Refrigerate for several hours before serving
  9. Dessert will not set solid, but will be thick like pudding
Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at
Sherry Lipp

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