Rice Pudding and Sous Vide Rhubarb with Ginger Crumble Recipe - Great British Chefs

Ingredients

• 60g of pudding rice
• 425ml of milk
• 140ml of double cream
• 30g of sugar
• 1 vanilla pod
• 500g of rhubarb, washed and roughly chopped
• 50g of glucose
• 150g of sugar
• 200g of water
• 50g of sorbet stabiliser
• 500g of rhubarb
• 180g of sugar
• 250ml of water
• 5g of agar agar
• 125g of butter
• 125g of dark brown sugar
• 150g of porridge oats
• 100g of self-raising flour
• 1 tsp ground ginger
• 1 pinch of mixed spice
• 2 knobs of stem ginger, finely grated
• 1 handful of baby red chard