Rice pudding with rhubarb

Name: Rice pudding with rhubarb
Cook time: 1 h
Yield: 4
Cuisine: British
Ingredients: 750g rhubarb stalks; 4 tbsp soft brown sugar; 4 tbsp orange juice; 700ml milk; 125g short grain or risotto rice; 2 tbsp castor sugar; 1 tsp orange blossom water (optional); 2 tbsp pomegranate seeds

June 18, 2014

Tart and versatile, rhubarb is a perfect match with savoury or sweet dishes.Edwina Pickles

easyTime:30 mins - 1 hourServes:4

Chefs are loving rhubarb right now. When buying, look for crisp, upright stalks with a good vibrant colour and trim off any leaves. The best way to cook rhubarb is to bake the stalks whole, which keeps their colour and shape. If you're in a hurry, just chop the stalks and simmer gently in a covered pan with the sugar and orange juice for five minutes. Serve warm or cool.

Ingredients

750g rhubarb stalks
4 tbsp soft brown sugar
4 tbsp orange juice
700ml milk
125g short grain or risotto rice
2 tbsp castor sugar
1 tsp orange blossom water (optional)
2 tbsp pomegranate seeds

Method

Step 1
Heat the oven to 180C. Wash the rhubarb and trim the stalks, discarding leaves. Arrange in a baking tray lined with baking paper, scatter with sugar and pour over the orange juice. Bake for 20 minutes or until soft. Lift the stalks onto a platter and pour the juices over the top.
Step 2
To make the rice pudding, place milk and rice in a heavy-bottomed saucepan and simmer gently, stirring occasionally, for 20 minutes or until tender.
Step 3
Add castor sugar and orange blossom water, stirring well, and set aside for five minutes to cool. Spoon into glass dessert bowls. Snip the rhubarb into three-centimetre bits and pile on top, scatter with pomegranate seeds and spoon on the juices so they sink into the rice.