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Poached Rhubarb, Rice Pudding, Lemon Verbena


  • 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 spoon water


  • 1.

    Put the milk, lemon verbena, rice and sugar in a pot and cook for 35 -40mins stirring occasionally.

  • 2.

    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.

  • 3.

    Serve the rhubarb with the hot rice and some of the rhubarb cooking syrup.

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