Rice Pudding and Sous Vide Rhubarb with Ginger Crumble Recipe
Chef Nigel Mendham's rhubarb dessert recipe includes a deliciously creamy rice pudding recipe along with a rhubarb sorbet, rhubarb gel and spiced ginger crumble. A perfect balance of sweet and tart...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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
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