Roasted Rhubarb and Baked Rice Pudding
Oh rhubarb, welcome back 😍 the gift that keeps on giving. How about we team you up with some rice pudding?
Baked Rhubarb Compote
This recipe is great as it maintains the natural sharpness of the rhubarb and isn’t too sweet so you can partner it with your choice of accompaniment.
Baking the compote rather than stewing retains some chunks of rhubarb which add a nice texture to the dish.
Preheat the oven to gas mark 4, 350°F (180°C)
fan assisted 150°C
700g rhubarb, trimmed and cut into chunks
100 g caster sugar, mix into the chopped rhubarb so it is all coated in sugar.
Place into a shallow ovenproof baking dish and bake for 30 minutes.
Can we eaten hot or cold and will store in the fridge for a week or freezer for 8 weeks.
Rice pudding reminds me of visiting my grandma near the beach. We would have a day jumping through the waves and eating apples from her garden then return to her house for freshly made rice pud. Funnily enough I can’t remember the main course, just this (adapted) rice pudding. Grandad was always singing at the table whist we scoffed this gorgeously simple pudding
100g pudding rice
600ml almond milk
60g caster sugar
1/2 tsp vanilla paste
1/2 tsp cinnamon
1 pinch ground ginger
4 tbsp rhubarb compote- see recipe above
Place all ingredients apart from the rhubarb into a pan and place on a medium heat for 45-50 minutes, making sure you stir regularly.
If it dries out add a splash more milk.
Enjoy hot or cold with your rhubarb compote
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