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Ingredients

Method

  • STEP 1

    Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn’t catch on the bottom.

  • STEP 2

    Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.

  • STEP 3

    Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.

Recipe from Good Food magazine, April 2020

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A star rating of 4.5 out of 5.7 ratings
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