Ginger and rhubarb are both tart, self-absorbed ingredients.
They are uncompromising in their natural state, but just administer a little honey, sugar and a cushion of creamed rice and all grimace is gone.
To make the compôte, put the rhubarb, ginger beer and honey in a heavy-based saucepan over a medium-high heat and bring to the boil. Turn the heat down to low and add the lime zest and juice. Simmer for about 10 minutes until the stalks become tender. Leave to one side.
Meanwhile, put the rice and milk in a heavy-based pan over a medium heat and bring to a simmer. Reduce the heat to very low and allow the rice to simmer, covered, for 20 minutes. It needs to become thick and creamy. Remove the pan from the heat and stir in the butter, sugar, egg yolks and salt. Mix well.
Divide the rice among serving bowls and to each one add a good dollop of the compôte into the creamy pudding.
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