Rhubarb queen of puddings

Rhubarb queen of puddings

Taste of Australia
30 mins
Cooking time
45 mins
Stuart Scott

My long-time friend Carole Ruta from South Coast Providores in Berry gave me this recipe. She told me, ‘This is based on an old English recipe of my mother’s which traditionally used raspberry conserve. As rhubarb is abundant in south coast gardens we prefer to use it instead. So simple, but impressive.’


Quantity Ingredient
300ml milk
300ml pouring cream
1 vanilla bean, split lengthways
4 eggs, separated
125g crushed savoiardi
145g caster sugar

Roasted rhubarb

Quantity Ingredient
1 bunch rhubarb, leaves removed, washed and cut into 2 cm pieces
90g honey


  1. Preheat the oven to 180°C.
  2. Bring the milk, cream and vanilla bean to the boil in a medium saucepan. Remove from the heat and set aside for 20 minutes.
  3. For the roasted rhubarb, place the rhubarb on a baking tray lined with baking paper, drizzle with the honey and bake for 15 minutes or until tender.
  4. Whisk the egg yolks and slowly add the milk mixture, discarding the vanilla bean. Stir in the savoiardi crumbs. Divide between six 250 ml ovenproof ramekins or moulds and bake for 15 minutes.
  5. For the meringue, whisk the egg whites until soft peaks form and gradually add the sugar, whisking until the mixture is glossy.
  6. Remove the puddings from the oven and top with the roasted rhubarb. Divide the meringue on top of the puddings and use a knife or fork to create peaks. Return to the oven and bake for a further 15 minutes. Serve immediately.


  • The honeyed flavours of a botrytis wine will reflect the honey in the pudding.

Lyndey’s note

  • Good-quality rhubarb conserve can be substituted for the roasted rhubarb.
Taste of Australia
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