Stephanie Alexander

Rhubarb and raspberry sago

6 puddings


1/2 kg finely sliced red rhubarb
grated zest of 1/2 lemon
1/5 ltr late-picked white wine
1/2 vanilla bean split
1.5 tbspn sago
80 g caster sugar
1/2 kg frozen raspberries
1/4 cup water


Place rhubarb, water, lemon zest, sugar, vanilla and wine into a non-reactive pan.

Bring to simmering point.

Add sago, reduce heat, place pot on a simmer mat and cook gently for 15 minutes, stirring from time to time.

Tip in frozen berries, cook for a further 5-10 minutes, stirring once or twice, until berries are just thawed and the mix just returns to the simmer.

Allow to cool before serving.

The colour will intensify as it cools and the sago will continue to swell.

Rhubarb and raspberry sago