White chocolate rice pudding with rhubarb and passion fruit compote

Method

1. For the rhubarb and passion fruit compote, pare 3 strips of zest from half of one orange and 3 strips from half the lemon, then squeeze out the juice from all of the citrus fruit. Put the orange and lemon juice, sugar and pieces of citrus zest into a shallow pan and bring to the boil. Add the rhubarb and simmer gently for 5-7 minutes until it’s just tender – it should still be holding its shape. Lift it carefully with a slotted spoon into a shallow serving bowl. Strain the syrup, then remove and discard the zest. Return the syrup to the pan and boil until reduced to 100ml.
2. Meanwhile halve 3 of the passion fruit and scoop the pulp into a sieve set over a bowl. Rub the juice through the sieve, discard the seeds and stir the juice into the citrus syrup. Pour this back over the rhubarb and keep warm if you wish, or chill until needed. Halve and remove the pulp from the last passion fruit and set aside.
3. For the rice pudding, put the milk, cream, sugar and rice into a pan, bring to the boil and leave to simmer for 25-30 minutes, stirring regularly and making sure it’s not catching on the base of the pan, until the rice is tender and the mixture is thick and creamy. Remove from the heat and stir in the white chocolate. Cover the pan and leave to rest for 5-10 minutes. Divide the warm rice pudding among bowls and serve topped with the rhubarb compote and reserved passion fruit pulp.
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