Vanilla rice pudding with rhubarb compote

Anybody ever wondered what rhubarb is, since we RARELY get to see it in the supermarkets in Singapore?

There you go. We can only eat the stems, people, and NEVER EVER, eat rhubarb leaves because they are poisonous!

And just a little bit of tidbits about this little vegetable:

Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties. Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion. It is usualy made into pies (typically with strawberries), which is why it is also called the ‘pie plant’.

There you go!

Fresh rhubarb is tangy, fibrous and a bit sourish. Sort of like eating a green mango. I’m not such a big fan of the stewed one, because I found it too mushy. Maybe I’ll try again, and not stew it for too long. The black stuff are vanilla beans and to be honest, they make the pudding look slightly unappetizing (though they add great fragrance!!), so I’ll cut down on the vanilla next time.

Recipe here.

Best eaten warm and freshly made.

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