Woodruff Rice Casserole with Rhubarb

For the woodruff rice casserole with rhubarb, peel the rhubarb stalks and remove woody ends. Cut into centimeter-long pieces.

Empty the milk into a bowl and put in the woodruff. Leave to infuse for 2-3 hours, then remove the woodruff.

Put the rice in a sieve and rinse well with cold water. Bring to a boil with 200 ml of water, add the woodruff milk and cook with a little salt at low temperature for about 45 minutes until very soft.

Add half of the sugar and pour half of the rice porridge into a buttered mold – spread until smooth.

In the meantime, bring the rhubarb pieces to a boil with the lemon juice, 50 ml of water and the remaining sugar. Remove the rhubarb with a perforated scoop and spread evenly over the rice. Spread the remaining rice mixture on top and bake in a preheated oven at 180 °C for 40 minutes.

Top the rice casserole with flaked almonds and butter flakes and sprinkle with powdered sugar. Increase the temperature to 240 °C and bake for another 10 minutes until golden brown.

Serve the woodruff rice casserole with rhubarb lukewarm with stiffly whipped cream.

Want more woodruff recipes?

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