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Few puddings are as comforting as a rice pudding and we’ve given this one a seasonal makeover with delicious, vitamin rich rhubarb and super-food ginger.

Serves 4.

100g dried pudding rice

650ml skimmed milk

2 level tbs granulated sweetener

4 large stalks rhubarb, cut into short lengths

1tbs caster sugar

2 pieces stem ginger in syrup, drained and finely diced plus syrup

Method

Preheat the oven to 180c, gas 4, 350f

Put the rice and milk in a saucepan over a high heat, bring to the boil and reduce the heat to low and simmer for 25 minutes, stirring occasionally.

Tip the rhubarb into a small roasting tin and scatter with the sugar.

Roast for 20 minutes or until the rhubarb is tender and any excess liquid has evaporated.

Tip into a bowl and add the ginger and a couple of spoonful’s of the syrup for the ginger jar, leave to cool.

When the rice pudding is cooked, pile into a serving bowl and spoon over the roasted rhubarb and ginger and serve with a spoonful of fat free natural Greek yogurt if you prefer.