Make those most of the last of the season’s glorious rhubarb, with this delicious baked rice pudding.

Serves 4

½ cup arborio rice

500ml milk

300ml thickened cream + extra to serve

100g caster sugar

1 cinnamon stick

1 vanilla bean, split in half

4 eggs, lightly whisked

for rhubarb compote

2 cups chopped rhubarb

½ cup caster sugar

for white chocolate crumble

1 cup plain flour

75g butter, cubed

150g caster sugar

100g white chocolate, roughly chopped

Pre-heat oven to 180C. For crumble, rub together flour and butter in a small bowl until coarse crumbs form. Stir through sugar and white chocolate, place onto a baking-paper-lined baking tray and bake until golden (giving the crumble a gentle mix half way through).

Meanwhile, place rice, milk, cream, sugar, cinnamon and vanilla i

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