Dessert Recipes - Quick Rhubarb and Rice Charlotte

Ingredients

• 25 g/1 oz/2 tbsp butter, melted

• 4 slices of buttered bread

• 430 g/15 1/2 oz/ 1 large can creamed rice

• 10 ml/2 tsp corn flour (cornstarch)

• 567 g/1 1/4lb/1 large can rhubarb

• 25 g/1 oz/2 tbsp light brown sugar

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Method:

1. Liberally grease a 1.2 liter/2 pt/5 cup ovenproof dish with half the butter.

2. Line the dish with 2 1/2 slices of the buttered bread. Spoon the rice into the dish and level the surface.

3. Blend the corn flour with a little of the rhubarb juice in a saucepan. Add the remaining juice and bring to the boil, stirring.

4. Stir in the rhubarb pieces and spoon over the rice. Cut the remaining buttered bread into small cubes and scatter over the rhubarb.

5. Drizzle with the remaining melted butter and sprinkle with the sugar. Bake at 200°C/400°F/gas mark 6 for about 40 minutes until the top is crisp and golden.