Serves: 2
What You’ll Need:
- 100ml milk
- 150ml double cream
- 1 vanilla pod, split and seeds scraped out
- 100g of light brown muscovado sugar
- 1 pouch of Merchant Gourmet British Quinoa and Wholegrain Rice
For the Poached Rhubarb;
- 400g rhubarb
- 150g caster sugar
What To Do:
- Firstly, make the rhubarb compote. Simply cut the rhubarb into 1 inch pieces and pop in a saucepan along with the caster sugar.
- Bring to the boil, then turn down and simmer for about 6/8 minutes until the sugar has dissolved and the rhubarb is the desired consistency: softened whilst still retaining its shape
- In a different pan, add the pouch of Quinoa and Wholegrain Rice to the cream, milk, vanilla and light brown sugar
- Bring to the boil, then turn down and simmer for 10 minutes until it’s reached a thick and creamy consistency. Remember, the quinoa and wholegrain rice mix is pre-cooked, so you’re simply looking for the liquid to reach your preferred consistency.
- Finally, serve a generous dollop of the rice pudding mix with a dollop of the poached rhubarb.
Credit: Recipe created by Sophie Michell for Merchant Gourmet.