Oh my god! So decadent, so delicious! This recipe takes a bit of time but it's so totally worth it for the end result. Just for the rose water syrup alone...
6 stalks of rhubarb, sliced into 5 cm long pieces
50 g brown sugar
2 cinnamon sticks
1 tbsp rose water
1 vanilla bean
250 ml milk
125 ml cream
2 cardamon pods, crushed
1 tsp saffron threads
200 g short grain rice
30 g unsalted butter, diced
1 tsp salt
2 tbsp agave syrup
30 g shelled pistachios, chopped
1. For the compote: place the rhubarb into a small non-stick pan, add 50 g brown sugar 200 ml water, and cinnamon sticks. Boil gently until the rhubarb softens but still holds it shape. Remove the rhubarb from the pan. Add the rose water and gently reduce until you are happy with the consistency, it should be syrupy and thick but not gloopy.
2. For the pudding: split and scrape the seeds from the vanilla bean. Put the milk, cream, vanilla bean, saffron and cardamom pods in a medium saucepan bring to a simmer. Add the rice, bring to the boil, reduce the heat and simmer, stirring until the rice is cooked (add more milk if the mixture becomes too thick).
3. Remove from heat, pick out the cardamom and vanilla bean, add salt, agave syrup and butter.
4. Separate onto plates or into ramekins and allow to cool (or serve warm).
5. Top the rice pudding with rhubarb, syrup and sprinkle with chopped pistachios.