Rhubarb is just coming into season and I love rhubarb; I have just started growing some in my garden and there is nothing nicer than eating fruits and vegetables as they come into season. This recipe of coconut lemon and rhubarb rice pudding provides an interesting mix of flavours, which work surprising well together.
I am always trying to find new ways to enjoy rhubarb, and this rice pubbing could be a breakfast porridge or enjoyed as a sweet dessert. I am using short grain brown rice rather than pudding rice and this gives a slightly nuttier flavour. For rice pudding you would normally make it with milk, but I like this dairy-free option using coconut milk (from a carton rather than coconut milk from a can) and this adds a different flavour to the rice.
Stem ginger gives the poached rhubarb an extra kick and compliments the lemon curd added to the pudding. It may sound like an unusual mix but tastes so good– but don’t just believe me – give it a go. You can always make more of the poached rhubarb mix, keep it in the fridge and enjoy with yogurt and nuts and seeds or granola.
Ingredients – serves 1
- ½ cup short grain brown rice
- 2 cups coconut milk – may need to add extra as rice cooks
- 2 x 25g coconut sugar – one with rice and one for the rhubarb
- 150g rhubarb cut into 3cm pieces
- 1 chopped ball of stem ginger in syrup
- 1 dessert spoon lemon curd
Method for Coconut Lemon and Rhubarb Rice Pudding
- Place the rice, coconut milk and 25g coconut sugar in a pan and bring to the boil.
- Reduce the heat and simmer for 50-60 minutes or until rice is tender – stirring often
- Meanwhile put the rhubarb, 25g sugar, ginger and the syrup in a pan, bring to a simmer and cook for 7-10 minutes, until rhubarb is soft but still holds its shape
- To serve stir the lemon curd through the rice and top with poached rhubarb
