• 300 g pink forced rhubarb
  • 100 g light muscovado sugar
  • 100 g pudding rice
  • 600 ml whole milk
  • 0.5 vanilla pod, split


  1. 1

    Preheat the oven to 200°C/Fan 180°C/Gas 6. Trim the rhubarb and wash well. Cut into little finger-length pieces. Place a layer of the rhubarb in a shallow roasting tin and add half of the sugar, tossing well. Cover with foil and roast for 15 minutes until the rhubarb is tender but has kept its shape. Set aside to cool.

  2. 2

    Reduce the oven temperature to 150°C/ 130°F/ Gas 2. Place the pudding rice in a shallow gratin dish and add the milk, remaining sugar and vanilla pod. Place in the oven and bake for 1 hour until the rice is very tender, thickened and creamy. Serve in bowls with the cooled rhubarb.


    Cook's tip: for babies, blitz some rice pudding and rhubarb in a blender. For toddlers, serve as it is

Nutritional Details

Each serving provides
  • Energy 2382kj 569kcal 28%
  • Fat 12.3g 18%
  • Saturates 7.6g 38%
  • Sugars 14.1g 16%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

99.1g carbohydrate 3.2g fibre 14.0g protein

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