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Rhubarb Polenta Pudding

James Lyndsay

Rhubarb Polenta Pudding recipe, brought to you by MiNDFOOD.

Rhubarb Polenta Pudding

Serves 4

2 tsp raw honey

¾ cup pure apple juice

500g rhubarb, cut into

5cm pieces

750ml unhomogenised milk

⅓ cup raw sugar

1 tsp ghee

½ tsp ground ginger

½ cup coarse polenta

½ cup plain yoghurt

½ tsp finely grated orange zest

pinch ground cloves

1 Lightly grease the bases of four ½-cup capacity ovenproof dishes and line with baking paper. Divide honey between moulds.

2 Place apple juice and rhubarb in a saucepan and simmer for 5 minutes or until rhubarb is soft. Spoon rhubarb into dishes, reserving 1 cupful to serve with puddings.

3 Heat milk, sugar, ghee and ground ginger in a pan over a medium heat until just simmering. Whisk in polenta and cook, stirring constantly, for 10 minutes or until polenta is thick and creamy and comes away from the edge of the pan.

4 Spoon polenta into dishes, over rhubarb, and press surface to smooth. Combine yoghurt, 2 tbsp water, orange zest and cloves to form a smooth sauce.

5 Invert polenta puddings onto serving plates. Serve with extra rhubarb mixture and drizzle with yoghurt sauce.

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