Vanilla Rice Pudding with Poached Rhubarb

1. Preheat your oven to 140°C/Fan 120°C/Gas 1. Tip the rice into a large, ovenproof pan. Add the 125g sugar, butter, vanilla extract, the milk and double cream. Stir well to combine, then put the pan onto the hob. Warm til the mix starts to simmer, stirring occasionally.

2. When the rice pudding is steaming hot, transfer the pan to the oven. Cook the rice pudding for 2-2½ hrs, till the rice is soft with a slight wobble and a brown crust has formed on top.

3. While the rice pudding cooks, trim the rhubarb and peel away any stringy edges. Chop into 2cm-thick slices. Tip them into a medium-sized pan. Pour in 4 tbsp cold water and squeeze in the juice from the lemon. Spoon in 4 tbsp sugar and stir to mix. Pop the pan on a medium heat and bring to a simmer. When the pan is bubbling, turn the heat down and simmer for 2 mins. Take the pan off the heat and set aside.

4. When the rice pudding is cooked, spoon it into warm bowls. Top with the poached rhubarb and a drizzle of the poaching syrup. Serve with extra cream. The rice pudding is good served warm or cold. It will keep in the fridge for 2-3 days.