This dish really showcases seasonal rhubarb.
Serves 4
For the ice cream (serves 6):
-
- 500ml single cream
- 1 tsp vanilla extract
- 5 egg yolks
- 4 tbsp caster sugar
- 600g rhubarb
- 75g caster sugar
- 100ml water
For the rice pudding:
-
- 100g of pudding rice
- 400ml of whole milk
- 50g of caster sugar
- Cinnamon stick
- 1 vanilla pod
1. Make the custard for the ice cream first. Pour the cream into a medium-sized saucepan, then add the vanilla extract and bring to the boil. Beat the egg yolks and sugar until thick and creamy, then pour over the hot milk and stir to mix. Wipe the saucepan clean, place it over a low to moderate heat and pour in the sugar, egg and cream mixture. Stir gently with a wooden spoon, letting the mixture heat through, but stay just short of coming to a boil. As the mixture thickens, stir almost continuously until it is thick enough to coat the back of the spoon.
2. Reduce the temperature of the custard quickly, by pouring it into a chilled bowl, beating quickly to let the steam escape. Leave the custard to cool, then chill it in the fridge.
3. To cook the rhubarb, cut it into short lengths, then pack them into a medium-sized saucepan. Sprinkle over the caster sugar, pour in the water and bring it to the boil. Lower the heat, partially cover the pan with a lid, then leave the rhubarb to simmer for 5 to 10 minutes until it is tender and soft.
4. Pour the rhubarb syrup from the pan into a bowl or jug and set it aside. Process the rhubarb to a thick purée – either in a food processor or a blender. Chill the juice and the purée.
5. Stir the chilled custard and purée together, pour it into the bowl of an ice-cream machine and leave to churn.
6. For the rice pudding, place the rice, milk and sugar in a non-stick saucepan and mix to combine. Split the vanilla pod lengthways and scrape the seeds into the pan, and add the cinnamon stick.
7. Place over a medium heat and bring to a simmer, then reduce the heat and cook gently until all of the milk has been absorbed. This will take around 30 minutes.
8. Check that the rice is cooked – it should be completely soft with no bite. If it isn’t ready, add a little more milk and cook for a few more minutes, then remove the cinnamon stick.
9. Divide between 4 bowls and serve, dusting with sugar and cinnamon powder.
10. Decorate with dried rhubarb, poached rhubarb and a scoop of the rhubarb and vanilla custard ice cream.