Roasted Rhubarb Rice Pudding

The combination of fresh, tangy roasted rhubarb with creamy home-made rice pudding is a perfect marriage of quintessential English flavours. Simple to make and with a speckled nutmeg toasted skin, it's a real taste of childhood comfort food. At 144 calories and just 1% fat it wont break the calorie bank either.

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Roasted rhubarb rice pudding

Nutritional Info

Fat per serving
Calories per serving


  • 450g fresh rhubarb
  • 2 tbsps golden syrup
  • 50g flaked rice
  • 500ml semi-skimmed milk
  • fresh nutmeg

Cooking Instructions

  1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
  2. Cut the rhubarb into small pieces and place in the base of an ovenproof dish. Drizzle with the golden syrup and oven bake for 10 minutes.
  3. Remove from the oven and sprinkle with the flaked rice. Pour over the milk. Grate over a little fresh nutmeg and place in a preheated oven for 40 minutes, adding a little more milk if required. Serve hot or cold.


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