Orange and rhubarb pudding

Orange and rhubarb pudding

Orange and rhubarb pudding

A friend of mine recently made some delicious rhubarb. He dry stewed it with sugar and a little orange zest. The combination inspired me. I bought a lovely bunch of rhubarb from Lyn and Russel at Windellama Organics last week. Though I haven’t stewed it, I made this delicious pudding for dessert. I was very impressed at how beautifully it turned out, particularly because I threw the ingredients together with no research at all. You really should try it. It’s super simple and truly delicious. The recipe calls for only the white of the egg. This is because I wanted to use the yolk to make fresh custard to serve with it. You could simply serve it with ice cream. I’m certain it would be delicious with Maggie Beer’s elderflower and vanilla ice cream.

Serves 2-3

1/3 cup polenta
1/3 cup self raising flour
1/3 cup caster sugar
1 pinch salt
1 egg white
1/3 cup olive oil
1/3 cup milk
1 teaspoon strongly flavoured honey
1/4 teaspoon vanilla paste
1/2 orange, zest of
2-3 rhubarb stalks
2 teaspoons vanilla sugar, for sprinkling
2 teaspoons almond meal, for sprinkling

Preheat the oven to 220oC.

Combine the dry ingredients in a small mixing bowl.

Add the egg white, oil, milk, honey, vanilla and orange zest. Mix to combine.

Pour into a small, greased baking dish.

Cut the rhubarb stalks to fit and neatly lay them across the pudding. Sprinkle over the vanilla sugar and almond meal.

Bake for 20-30 minutes, or until a skewer inserted to the middle comes out clean and the top is just starting to golden.

Serve hot with custard and/or ice cream.

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