rice pudding with lemon thyme, rhubarb and blood orange

1. For the compote, mix the rhubarb and sugar together, then set aside to macerate for 1 hour. Meanwhile, preheat the oven to 160˚C, gas mark 3. Put the milk, cream, lemon thyme, rice and sugar in a pan. Bring to the boil, then pour into a 1 litre ovenproof dish and cover with foil. Bake for about 1 hour, stirring every 15 minutes, until the rice is cooked and the mixture has thickened. Put the almonds on a baking tray and toast alongside the rice pudding for 7 minutes, until golden.

2. Once macerated, strain the juices from the rhubarb into a small pan. Set the rhubarb aside. Add the blood orange juice to the pan, bring to the boil and reduce by ¾. Add the rhubarb, then cook until the rhubarb is soft (2-3 minutes). Spoon the rice pudding into bowls and top with the compote and toasted almonds.