Rhubarb Jam and Rice Pudding

RHUBARB JAM

1. Combine rhubarb & lemon juice in a medium saucepan over medium heat, bring to a simmer.
2. Cook until rhubarb is soft, stir in sugar until dissolved.
3. Bring pot to a boil. Cook, stirring occasionally, for 10 mins or until it has thickened and reached setting point. Let cool & spoon into jar. 

RICE PUDDING

1. Combine milk, rice, maple/honey & vanilla in a pot over medium heat.
2. Simmer for 20-25 mins until rice is tender and creamy (stirring occasionally).
3. Serve with seasonal fruits, rhubarb jam or nuts.