Lemon Rice With Rhubarb, Strawberries And Ginger

• 1 bunch rhubarb, trimmed, cut into 1 inch pieces
• 1 tbsp grated fresh ginger
• 1/4 cup sugar + 2 tbsp extra
• 8 oz strawberries, hulled, halved if large
• 1 cup long grain rice
• 4 cups skimmed milk
• 2 strips lemon rind
• None None ground nutmeg

1. Combine the rhubarb, ginger and 1/4 cup of sugar in a saucepan. Cook over a medium heat for 5 mins, stirring constantly, until the stalks begin to soften. Stir in the strawberries and cook for another 5 mins, until the rhubarb and strawberries are tender. Remove from the heat and set aside.
2. Combine the rice, 2 1/2 cups of milk, extra sugar and rind in a heavy-based saucepan. Stir over a low heat until the sugar dissolves. Increase the eat and simmer for 12 mins, covered, until the rice is cooked.
3. Remove from the heat and stir in the remaining milk. Cover and leave to stand for 10 mins. Stir in the nutmeg and serve with the rhubarb and strawberry mixture.

rhubarb, ginger, sugar , strawberries, long grain rice, milk, lemon rind, ground nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/29099 (may not work)