Rice pudding with rhubarb and strawberry compote

Ingredients for 4 servings:

• 1 liter of milk
• 1 pinch of salt
• 1 tbsp vanilla sugar
• 200 g rice pudding
• 500 g rhubarb
• 1 vanilla pod(s)
• 4 tbsp orange juice
• 2 tbsp sugar
• 500 g strawberries
• 2 tbsp orange liqueur
• 1 tsp, heaped cinnamon sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

For the rice pudding, put the milk in a saucepan with the salt and vanilla sugar and bring to a boil. Stir in the rice and let it swell for about 35-40 minutes, stirring frequently to ensure nothing sticks. For the compote, wash, trim, peel and dice the rhubarb. Split open the vanilla pod and scrape out the seeds. Sauté the rhubarb with the vanilla seeds, orange juice and sugar in a saucepan for about 10 minutes. Wash, trim and halve the strawberries. Mix the rhubarb with the strawberries and the orange liqueur. Ladle the rice pudding into bowls and sprinkle with cinnamon sugar. Serve with the rhubarb and strawberry compote.