Lemon & rhubarb rice pudding

Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It’s a real treat on a cold day

100g pudding rice

1l milk

50g caster sugar

250g rhubarb

1 chopped ball of stem ginger in syrup

100ml double cream

3-4 tbsp lemon curd

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.

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.

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