Charcoal Kitchen
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Charcoal Kitchen
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Poached Rhubarb, Rice Pudding, Lemon Verbena
PREP
0
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About this recipe
Ingredients
1 cup Arborio rice
2 cups full cream milk
1 dessert spoon brown sugar
1 sprig lemon verbena
4 pieces rhubarb (washed and cut into batons)
3 dessert spoons water
Pinch of sugar
Method
Put the milk, lemon verbena, rice and sugar in a pot and cook for 35 - 40 mins, stirring occasionally.
Char the rhubarb on the BBQ then wrap in foil with a little water and pinch of sugar.
Cook for 3 minutes, take off the heat and leave to steam in own juices for 5 minutes.
Serve the rhubarb with the hot rice and some of the rhubarb cooking syrup.
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