Sweet Rhubarb Sushi

Ingredients

• organic lemon
• 1 Vanilla bean
• 500 ml milk (1.5% fat)
• 1 cinnamon stick
• 150 g rice pudding
• 300 g rhubarb
• 30 g Pistachios (2 tbsp)
• 60 g sugar (3 tbsp)
• 50 ml dry rosé wine (or grape juice)

Instructions

1. 1.

   Wash one half of the lemon hot, pat dry and cut off a strip of zest. Split the vanilla bean lengthwise, scrape out the seeds and combine both with milk, cinnamon stick and lemon zest in a pot to boil. Add rice pudding and simmer over low heat while stirring occasionally for about 25 minutes until it thickens. Then cover and let cool to lukewarm. Remove vanilla bean and cinnamon stick.

2. 2.

   Meanwhile wash, peel and cut rhubarb into thin 5 cm strips. Finely chop pistachios.

3. 3.

   Steam rhubarb, sugar and wine or juice in a pot over high heat for 2–3 minutes. Let cool.

4. 4.

   Moisten two tablespoons of water and shape rice pudding into 16 elongated mounds. Arrange four mounds on each plate, top with rhubarb strips and sprinkle pistachios.