Vanilla-Roasted Rhubarb with Rice Pudding

By MiNDFOOD

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.

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

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.

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