Roasted rhubarb with cinnamon rice pudding
Combine tart winter rhubarb with gently spiced and milky rice pudding.
Photo: Quentin Jones
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- 3/4 cup rice
- 400ml milk
- 600ml pouring cream
- 2 cinnamon sticks
- 1 orange
- 3/4 cup castor sugar
- 4-6 stalks rhubarb, trimmed and cut into 5-6cm pieces
For rice pudding, combine rice, milk, cream and cinnamon sticks in a saucepan.
Cut two one-centimetre strips of rind from orange, add to rice mixture and bring to the boil over medium heat. Stir well, lower heat and simmer for 12-15 minutes, stirring occasionally, until rice is tender. Remove from heat, stir in 1/4 cup sugar and set aside until rice absorbs excess liquid. Remove cinnamon sticks and orange rind.
Pre-heat oven to 200C. Combine rhubarb, remaining sugar, strips of rind from half the orange and two to three tablespoons of orange juice in a shallow ovenproof dish. Toss to coat and roast for 10-15 minutes until rhubarb is tender. Divide rice pudding evenly between four serving bowls and top with rhubarb.