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
175g short-grain rice
150ml pouring cream
85g caster sugar
1 tbsp lemon rind, finely grated
1 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.
2 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.
3 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.
4 To serve, place rice in individual bowls and top with vanilla-roasted rhubarb.