RHUBARB RICE PUDDING

Forced Yorkshire rhubarb is the best thing about this incredibly bleak time of year, and being a yorkshire man myself, I can’t get enough of it. This recipe is warming, comforting, easy to make, kind on the wallet (apart from the rhubarb) and lets the rhubarb really shine!

150g Arborio rice

1L whole milk

100ml double cream

100g caster sugar

1 vanilla pod, split and seeds scraped

Pinch of fine sea salt

500g forced rhubarb, cut into 3cm batons

150g caster sugar

Zest and juice of 1 blood orange

1 star anise

Rhubarb crisps (see below)

Toasted almonds

In a heavy-bottomed saucepan, bring the milk, double cream, vanilla pod (plus seeds), and a pinch of salt to a gentle simmer. Rinse the Arborio rice under cold water, then stir it into the milk mixture.

Cook over low heat for 35-45 minutes, stirring occasionally to prevent sticking, until the rice is tender and creamy. Stir in the caster sugar for the last 10 minutes of cooking. Remove from heat and discard the vanilla pod. Adjust with more milk if needed for a velvety texture.

Preheat the oven to 160°C (fan). Lay the rhubarb batons in a baking dish. Sprinkle over the sugar, orange zest, and juice, then add the star anise. Cover with foil and bake for 20 minutes or until the rhubarb is tender but holds its shape.

Carefully remove the rhubarb and reduce the baking juices over medium heat until syrupy.

Thinly slice rhubarb using a mandoline. Dust lightly with caster sugar and bake at 90°C (fan) for 1.5-2 hours until crisp.

Spoon warm rice pudding into shallow bowls. Arrange rhubarb compote artfully on top and drizzle with the reduced syrup. Garnish with rhubarb crisps and toasted almonds.