Good food, well earned
We speak to three nutrition and exercise experts to find out the relationship between getting active outdoors and good food, including ten top tips.
Read more
Chilled rice pudding, rhubarb and gingerbread recipe
Desserts don’t come much more comforting than a good serving of rice pudding. Executive Chef Neil Haydock puts his twist on the classic with rhubarb and a gingerbread crumb.
Ingredients
Serves four
Rice pudding
200g Aborio risotto rice
1 litre full fat Cornish milk
1 vanilla pod split lengthways
180g of castor sugar
200ml Cornish double cream
Poached rhubarb
600g trimmed forced rhubarb
150g castor sugar
300ml water
Gingerbread crumb
Ginger cake
Method
In a large pan of boiling water cook the rice for five minutes before draining, refresh under cold water and drain again.
Place the milk, vanilla, sugar and rice into a saucepan and bring to a simmer. Cook for around 25 minutes stirring occasionally to stop the rice from sticking until cooked, add a little more milk if required.
Allow the rice to cool stirring occasionally to prevent sticking.
When the rice is at room temperature lightly whip the double cream and fold through the rice pudding and divide evenly into serving glasses.
Cut the rhubarb into 3cm lengths.
In a saucepan bring the sugar and water to a boil and reduce until a syrup forms before adding the rhubarb, simmer until the rhubarb is tender.
Remove from the syrup and reduce the syrup until a coating consistency is achieved.
Pre heat the oven to 120 degrees.
Break up the ginger cake into crouton size pieces and place on a baking tray and cook in the oven for 30 minutes until dry and crunchy.
Pop the ginger cake into a food processor and blitz into a fine crumb.
Sprinkle a fine layer of the crumb over the rice pudding followed by the rhubarb and spoon over the syrup before serving.
Discover more recipes
Atlantic Christmas pudding cocktail recipe
The Christmas pudding in this cocktail comes from the Atlantic distillery. Follow the recipe here.
Read moreHelford blue, spring onion & thyme tart recipe
Straight out of Emily Scott's new cookbook get the recipe for this salad onion, leek and creme fraiche tart with thyme and Cornish Helford blue cheese. Discover the recipe.
Read moreSophie Allport's top 10 tips for a Cornish beach picnic
Laying on a blanket, sipping an ice-cold drink, and eating your way through your favourite foods. Read Sophie Allport's top 10 picnic tips.
Read moreRice, rhubarb & gingerbread recipe
Desserts don't come much more comforting than a good serving of rice pudding. Executive Chef Neil Haydock puts his twist on the classic with rhubarb and a gingerbread crumb.
Read moreBeets, orange, hazelnut salad recipe
Summer beetroots, punchy garlic houmous, mixed leaves with candied orange and a sherry vinegar dressing, scattered with toasted hazelnuts. Find this dish on the Beach Hut menu, or follow the recipe and make at home.
Read moreBe the first to know
We'd love to keep in touch and send you the latest news, events, competitions and offers from the Bay. Sign up to receive our e-newsletter.