Apple, rhubarb & custard tart
This stunning tart is the ideal finale to a winter dinner party
Toasted coconut rice pudding with cardamom poached rhubarb
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 25g butter
- 175g pudding rice
- 100g golden caster sugar
- 2 tsp vanilla extractbean paste or 1 vanilla pod, split and seeds scraped out
- 800ml coconut milk
- 100ml double cream
- grating of nutmeg
For the rhubarb
- 400g rhubarbcut into 3cm batons
- 100g caster sugar
- 10 cardamom pods
- 2 strips orange zest
Nutrition: Per serving (6)
- kcal594
- fat35g
- saturates27g
- carbs63g
- sugars37g
- fibre2g
- protein4g
- salt0.1g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Melt the butter in a large ovenproof pan. When it’s foaming, add the rice and cook for a few minutes until the butter turns golden brown and the rice is lightly toasted.
step 2
Stir in the sugar for a few minutes until it dissolves, then add the vanilla, coconut milk, double cream and a pinch of salt. Grate a fine layer of fresh nutmeg over the top, then put the dish in the oven to cook for 45 mins, until the rice is cooked through and a skin has formed.
step 3
While the rice pudding cooks, toss the rhubarb, sugar and cardamom together in a baking tray. Tuck the orange zest in with the rhubarb. Roast the rhubarb alongside the rice pudding for the last 20 mins.
step 4
Serve the rice pudding in bowls with the rhubarb and syrup spooned over the top.