Vanilla-Roasted Rhubarb with Rice Pudding


Vanilla-Roasted Rhubarb with Rice Pudding
With its great colour and distinct flavour, rhubarb is an ideal accompaniment to sweet desserts such as rice pudding.

Who can resist the beautifully coloured stems of the vegetable known as rhubarb, roasted with vanilla and creating a sweet and sour topping for creamy rice pudding. Try our rich Vanilla-Roasted Rhubarb with Rice Pudding, it’s one of life’s simple pleasures!

Vanilla-Roasted Rhubarb with Rice Pudding Recipe

Serves 6

Vanilla-Roasted Rhubarb

12 stalks rhubarb, trimmed and cut into 4cm pieces
1 vanilla bean, split and seeds scraped
1/3 cup caster sugar
1 tbsp balsamic vinegar

Rice Pudding

175g short-grain rice
700ml milk
150ml pouring cream
85g caster sugar
1 tbsp lemon rind, finely grated


Preheat oven to 180°C.

To make vanilla-roasted rhubarb, place rhubarb, vanilla bean, vanilla seeds, sugar, and vinegar in a bowl and toss
to combine.

Place on a baking tray lined with baking paper and roast for 15-20 minutes or until fruit is soft and caramelised. Set aside to cool.

To make rice pudding, place rice in a saucepan, cover with water, and bring to the boil over high heat. Drain and return to the saucepan with milk, cream, sugar, lemon rind, and a pinch of sea salt. Cover and cook, stirring occasionally, over low heat until rice 
is tender, approximately 
30-40 minutes.

To serve, place rice in individual bowls and top with vanilla-roasted rhubarb.


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