Baked Almond Rice Pudding With Rhubarb Compote - cooking recipe

Ingredients

750 g rhubarb, chopped
500 ml cranberry juice
5-7 tbsp caster sugar
1 litre milk
200 g whipping cream
1 tsp vanilla extract
250 g pudding rice
100 g marzipan, grated
3 None medium eggs, separated
1 tbsp butter
None None Brown sugar, to sprinkle

Preparation

To make the compote, place the rhubarb and 1 3/4 cups juice in a saucepan and bring to a boil. Cover and simmer for 4-5 mins. Mix 1/2 cup juice with the sugar until smooth then mix into the rhubarb. Bring to a boil then remove from the heat. Leave to cool.
To make the rice pudding, place the milk, cream, vanilla extract and a pinch of salt in a saucepan and bring to a boil. Mix in the rice then cover and gently simmer for 35-40 mins, until the rice is tender. Stir frequently.
Remove the rice pudding from the heat and mix in the marzipan and butter. Whisk the egg yolks in a bowl then mix in 3-4 tbsp rice pudding to loosen them. Mix the egg yolk mixture back into the rice pudding and stir well.
Beat the egg whites until stiff. Carefully fold into the rice pudding. Transfer the mixture to a baking dish and sprinkle with sugar. Bake for 20-25 mins. Serve with the rhubarb compote.