Desserts don’t come much more comforting than a good serving of rice pudding. Executive Chef Neil Haydock puts his twist on the classic with rhubarb and a gingerbread crumb.
200g Aborio risotto rice
1 litre full fat Cornish milk
1 vanilla pod split lengthways
180g of castor sugar
200ml Cornish double cream
600g trimmed forced rhubarb
150g castor sugar
In a large pan of boiling water cook the rice for five minutes before draining, refresh under cold water and drain again.
Place the milk, vanilla, sugar and rice into a saucepan and bring to a simmer. Cook for around 25 minutes stirring occasionally to stop the rice from sticking until cooked, add a little more milk if required.
Allow the rice to cool stirring occasionally to prevent sticking.
When the rice is at room temperature lightly whip the double cream and fold through the rice pudding and divide evenly into serving glasses.
Cut the rhubarb into 3cm lengths.
In a saucepan bring the sugar and water to a boil and reduce until a syrup forms before adding the rhubarb, simmer until the rhubarb is tender.
Remove from the syrup and reduce the syrup until a coating consistency is achieved.
Pre heat the oven to 120 degrees.
Break up the ginger cake into crouton size pieces and place on a baking tray and cook in the oven for 30 minutes until dry and crunchy.
Pop the ginger cake into a food processor and blitz into a fine crumb.
Sprinkle a fine layer of the crumb over the rice pudding followed by the rhubarb and spoon over the syrup before serving.