A guaranteed hit for those with a sweet tooth, this delicious dessert from Sarah Newman is both easy to make and on fun for all the family. From her time on RTÉ's The Restaurant.
Ingredients
A guaranteed hit for those with a sweet tooth, this delicious dessert from Sarah Newman is both easy to make and on fun for all the family. From her time on RTÉ's 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
Method
- 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.
