Rhubarb Rice Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This is a delicious pudding which combines a traditional rice pudding with the slightly sharp taste of the rhubarb.


  • 450 g (1 lb) rhubarb
  • 25 g (1 oz) unsalted butter
  • 100 g (4 oz) caster sugar
  • 1 quantity Rice Pudding mixture
  • 75 g (3 oz) Icing sugar


    Pre-heat the oven to 180°C/350°F/gas 4.

    Lightly peel the rhubarb and cut into 2.5 cm (1 in) pieces. Melt the butter in a pan and cook the rhubarb and caster sugar over a high heat for about 4–5 minutes until soft, stirring frequently. This should now be tasted to see if it is sweet enough. Allow the rhubarb to drain through a sieve, keeping any syrup. Spoon the rhubarb into six 9 cm ( in) soufflé dishes, only filling them about one-third deep.

    Make the rice pudding mix as described in the previous recipe, then add the reserved syrup to the rice pudding mixture and use this to cover the rhubarb. Stand the moulds in a baking tray three-quarters filled with hot water and bake in the pre-heated oven for about 20–30 minutes until set.

    Remove the moulds from the water bath, sprinkle liberally with the icing sugar and glaze under a hot grill. Unlike the caramel rice pudding, this can be served hot and left in the moulds.