This is a recipe that my mum always made for us when we lived at home and it went down a treat! Mum grows rhubarb in her back garden so it was always freshly picked for this. Now in our own house we grow rhubarb too and it's lovely just being able to go out the back and pick how much you need for the dish.
Mum also made a lovely Raspberry flan with a sort of custardy filling...mmmm, my mouth is watering it's beautiful! So when we finally get some raspberries I'll blog that recipe too!
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| The finished product |
Ingredients
1lb Rhubarb washed, trimmed & cut into 1 inch pieces
3oz Caster Sugar
1 Tbsp Water
1 Level Tsp Cornflour
2oz Margarine
40z Breadcrumbs
1 Level Tsp Ginger (or a few shakes more if you like it stronger)
2oz Demerara Sugar
15oz Tin Creamed Rice (We use 3 tins)
Method
Put the rhubarb, sugar and water in a saucepan and good gently until tender but still holding it's shape.
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| Rhubarb once it's been stewed |
Mix the cornflour with 1 teaspoon of water in a separate bowl and mix to a smooth paste.
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| Cornflour & water mixed into a paste |
Add cornflour paste to rhubarb . Bring to the boil to thicken and cool.
Melt margarine in frying pan, stir in the breadcrumbs and ginger. Cook until brown.
Stir in sugar and continue to cook until crispy but not too hard. This really is just trial and error and probably to taste too. Sometimes they crisp more when they cool.
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| Breadcrumbs when they're brown & crispy |
Put alternate layers in a bowl starting with some of the rhubarb, then crumbs, then rice and finish with crumbs on top.
Put in the fridge to cool and serve when you can't resist the temptation any more.
Enjoy!!
ooooh this sounds like a great store cupboard pudding i love those when you have to see what you have lying around which is probably what your mum did.would probably work well with raspberries or strawberries too. mmmm x
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