Awaken your little ones taste buds with these flavoursome recipes for toddlers and beyond from Piccolo.
By Piccolo’s Infant Nutrition Specialist Alice Fotheringham
Rice pudding with rhubarb compote
Rhubarb season is on us, and rhubarb makes the most delicious compote that can be served on cereal, with ice cream, and it is fantastic with rice pudding. This recipe is a bit lighter than some rice puddings, and so tastes delicious cold with warm compote or warmed straight from the pan. You can top this rice pudding with any fresh or frozen fruit you like instead of the compote, and I suggest making double of the compote and freezing any left overs for future puddings.
Suitable from 6 months without the maple or honey
Preparation: 15 minutes
Cooking 50 minutes
For the rice pudding:
120 g risotto or pudding rice
800 ml full fat milk or unsweetened almond milk
2 tablespoons maple syrup or runny honey
1 teaspoon vanilla paste
For the rhubarb compôte:
750g rhubarb, washed chopped into 1 inch pieces
1 sweet apple, such as pink lady, peeled and chopped
1 orange juiced
2 tbsp honey or maple syrup
20ml cold water
pinch sea salt
1/ To make the rice pudding, put the rice, milk, 200ml of water, 2 tablespoons of the honey and the vanilla into a large pan.
2/ Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly.
3/ While the rice pudding is cooking, make the compote. In a small saucepan add the butter, rhubarb, apple, orange juice, water, honey, and sea salt. Cover and allow to come to a boil.
4/ Reduce to a simmer, remove lid and allow to simmer for 10 minutes. At this point most of the fruit should have broken down, remove from heat.
5/ For a smooth compote place in a blender, otherwise mash with a fork. Taste and add any extra sweetness If required.
6/ If the pudding has got too thick, add splash of milk. Serve either chilled or warm with the warm rhubarb compote or simply a sliced banana and drizzle of honey.
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