Rhubarb – strawberry – rice pudding

Ingredients for 2 servings:

• 150 g rhubarb, red
• 3 tbsp sugar
• 50 ml water
• 150 g strawberries
• 1 tbsp vanilla sugar
• 350 ml buttermilk
• 150 g rice pudding
• 1 tbsp pudding powder, vanilla
• 50 g pine nuts
• 1 dash of cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the rhubarb and cut into pieces. Sweeten with 2 tablespoons of sugar and bring to a boil with water in a saucepan. Simmer for about 3 minutes, then puree with a hand blender and chill. Wash the strawberries and halve or quarter them, depending on their size. Coat with vanilla sugar. Let the strawberries steep and add to the rhubarb puree shortly before serving. Slowly bring the buttermilk to a boil in a saucepan. Stir in the rice pudding and the remaining sugar. Add the custard powder, cover, and simmer for about 25 minutes. Toast the pine nuts in a non-stick pan until light brown and fragrant. Stir a dash of cream into the rice. Serve the hot rice pudding with the cold fruit.