Citron och rabarber rispudding

👩‍🍳 Gör så här

1. 1
   Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn’t catch on the bottom.
2. 2
   Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.
3. 3
   Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.