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Vanilla Rice Pudding with Baked Rhubarb

Bill Granger, Sky Taste.
Serves 4

1 litre milk
75g sugar
2 strips orange rind
1 vanilla bean, scraped (or 1 tsp natural vanilla extract)
180g Arborio rice
3 egg yolks
To serve:
Baked rhubarb
Cream

1. Put the milk, orange rind, vanilla bean and seeds in a saucepan and bring to a simmer over medium heat. Add the rice and stir occasionally to prevent it catching on the bottom of the pan. Cook for 30 minutes or until the rice is tender.

2. Add the egg yolks one at a time, mixing well. Remove from the heat and leave to stand for 5 minutes. Remove the orange zest and vanilla bean. Spoon into serving bowls and top with baked rhubarb and cream.

For the baked rhubarb:
500g rhubarb
115g caster (superfine) sugar

1 Preheat the oven to 180C. Trim away the base and leaves from the rhubarb and rinse the stems. Cut the rhubarb stems into short lengths and toss thoroughly with the sugar. Transfer the rhubarb to a stainless steel, non-stick or ceramic baking dish, making sure it is covered with sugar. Cover tightly with foil and bake for 35-45 minutes or until soft.

2. Let the rhubarb cool in the syrup that has formed. Spoon the syrup over the rhubarb as it is cooling (this will give it a bright even colour).