Summary

Ingredients

• 700 ml milk, low-fat
• 3 drops butter-vanilla flavor
• 200 g rice puddin, dry
• Sweetener, liquid
• 4 rods rhubarb, cleaned
• 100 ml apple juice, without sugar
• 400 g strawberries, cleaned

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Instructions

1. Bring the milk with the vanilla aroma to the boil, stir in the rice pudding and let it swell over a low heat for about 30 minutes. Add sweetener to taste and allow to cool.
2. Cut the rhubarb into small pieces and the strawberries into quarters. Cook the rhubarb pieces in apple juice for about 5 minutes. Fold in the strawberry quarters and add sweetener to taste.
3. Serve the rice pudding with a lukewarm strawberry and rhubarb sauce.