A delicious dessert from Sarah Newman on The Restaurant.


  • 1 bunch of rhubarb (washed and sliced)
  • 25 g ginger (peeled and finely chopped)
  • 100 g caster sugar
  • 20 ml water
  • for the rice:
  • 150 g pearl rice
  • 0.5 vanilla pod
  • 750 ml milk
  • 250 ml cream
  • 100 g caster sugar
  • 0.5 cinnamon stick
  • for the biscuits:
  • 550 g plain flour
  • 115 g cornflour / riceflour
  • 100 g caster sugar
  • 454 g butter
  • 1 tsp icing sugar


  • Preheat the oven 150ºC/Gas 4.
  • First make the shortbread biscuits. Use your fingertips to gently mix the flour, cornflour, sugar and butter until they bind together to form a stiff ball. Roll out the dough to about 1cm thick and cut with round biscuit cutters. Place the shortbread on a lined baking tray and refrigerate for one hour. Remove from the fridge and place in a pre-heated oven for 20 minutes until just golden. Leave to cool and then dust with icing sugar.
  • Next place the sliced rhubarb in an ovenproof dish. Put the sugar and ginger into a small pot and add enough water to cover the sugar. Place on a high heat and bring to the boil. Pour this hot sugar and ginger mixture over the rhubarb and place the dish into the hot oven for 20-30 minutes and cook until tender. Remove from the oven and set aside.
  • Lastly place the rice, vanilla pod, milk, cream, caster sugar and cinnamon stick in a saucepan and cook on a very low heat for an hour and a half, stirring occassionally to ensure that it doesn’t stick.
  • To serve, put a spoon of warm rhubarb compote in the bottom of a clean glass jar with a lid (or whatever dish you want to use) and then spoon the rice pudding on top. Close the lid and serve on a long plate with three shorbread biscuits.

More by Sarah Newman:

Find recipes by keyword:

desserts and sweets the restaurant