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
Method:
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.
