Year 6 and our rhubarb plant is stronger and ever! This is one perennial plant that will definitely survive me. I have no green thumb (AT ALL). The plant has been growing pretty vigorously since Spring and now end of Summer, it looks like this plant will take over my entire stretch of space I have to grow perennials. It’s crazy. I’ve harvested several times and even split the plant and gave it to the plant and BOOM it came back bushier as ever !
So, here I am harvesting some of the stalks again because seriously, the plants around it might suffocate if I don’t split this plant some more. The question is where to put them ?!? I mean we have a big front yard but I really don’t want the rhubarb to be taking over the entire front yard! Oh well, let me worry about that part!
Now, let’s make some rhubarb compote to go with this creamy coconut rice pudding that sure will stare you into submission 🙂 I don’t even fight it!
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 1 cup medium grain white rice
- 2 cups water
- 2 cups coconut milk - if using canned, shake well before opening
- Pinch of salt
- 8 ounces of condensed milk
- 1 whole egg - beaten
- 3 large stalks of rhubarb - cut into 2-inch pieces
- 3-4 Tbsp of brown sugar - more or less to your taste
- 2 Tbsp of water
- Toasted white sesame seeds
Prepare rhubarb compote ahead:
- Place all the ingredients for compote in a medium sauce pan. Bring to a boil and then lower the heat and let it cook until the rhubarb is softened and falls apart and slightly thickened. Store in a glass jar and in the refrigerator after it cools down
Preparing the rice pudding:
- Place the rice, water, coconut milk, pinch of salt and bring it to a gentle boil and then lower the heat, cover the pan and let it simmer on low for about 20 minutes. The rice should be cooked at this time and you should still be able to see some liquid. Add in the condensed milk and stir to mix. Very slowly drizzle in the beaten egg and stir to mix everything and return back to the stove top and continue to stir and cook for another 5 minutes
- If the rice pudding appear to be too dry, add a bit more coconut milk, if it's too watery, cook a bit longer to the creaminess you like. Remove from the heat. Serve with the rhubarb compote on top and with some sprinkle of white sesame seeds
Heaven inside my mouth!