Rhubarb baked in grenadine

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450g rhubarb, trimmed and cut into 10cm lengths
60g caster sugar
seeds from 1 vanilla pod (optional)
100ml grenadine

Pre-heat the oven to 180°C.

Wash the rhubarb and place in a shallow dish. Sprinkle with the sugar and vanilla, if using, and pour over the grenadine. Bake for 30 minutes.

Serve warm with mascarpone, or with coconut rice pudding.

For the rice pudding:
20g butter
250g Arborio rice
60g caster sugar
400ml coconut milk
200ml coconut cream
400ml water

Melt the butter in a saucepan. Add the rice and stir for 30 seconds until coated in the butter and becoming translucent.

Add the sugar, coconut milk, cream and water.

Bring to a simmer and leave to cook for 25 minutes stirring every 5 minutes or so.

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