Rice Pudding with Roasted Rhubarb

Serves 6

Zest from 2 oranges

2 litres milk

1 ½ cups caster sugar

2 cinnamon sticks

1 cup short grain rice (risotto or bomba rice is best)

2 cups rhubarb

¼ cup brown sugar

In a large saucepan heat the milk, sugar, cinnamon and orange zest to a tremble (almost a simmer). Gradually pour in the rice in a steady stream and give it a stir. Reduce the heat to as low as it will go and cook for about 1 hour until the rice has absorbed all of the liquid and the grains are tender to the bite. During cooking, stir it as often as you can, without getting obsessive.

Remove the cinnamon sticks.

Meanwhile, to roast the rhubarb cut stems into finger long lengths. Scatter rhubarb pieces on a baking paper-lined oven tray, sprinkle with sugar and cook at 150 C for 30-40 minutes or until they are soft all the way through but still holding their shape.

To serve:

Spoon warm rice pudding into bowls, making an indentation with the back of a spoon and spoon the rhubarb into this and top with whipped cream.