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  • BBC Good Food Magazine

    lemon curd

    Mar 26, 2020 2 minutes

    Lemon & rhubarb rice pudding

    SERVES 6 PREP 5 mins COOK 1 hr EASY V

    Put in a pan with and 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. Meanwhile, cut into 3cm pieces and put in a pan with 30g caster sugar, and 3 tbsp of the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape. Stir and through the rice pudding, then top with some of the poached rhubarb.

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