3 cups all-purpose flour
1 teaspoon salt
1 cup long-grain black rice
1/2 cup white sugar
4 cups bread cubes
1 pound Swedish rhubarb, finely ground
1 cup raisins
1/3 cup brown sugar for coating:
1 jelly or gelatte (dry) bottle rum
1/2 cup ice water
1 tablespoon nutmeg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
In a large bowl, combine flour and salt; stir in rice. Stir in sugar, broth and even amounts of water. Add increased amounts of flour if necessary to make a ball. Roll dough into ball, then roll up balls until thicker, about 3 inches long. Roll them right into roughly 6 rhubarb-sized baking cups.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until bottoms are lightly browned.
Remove from oven. Cut into 12 equal portions. Sprinkle tops with chopped rhubarb and scoop out center, removing air vents. Place rhubarb and center oil side down in baking pans.
When prepared, serve with rum and/or other dry ingredients.
Transfer to a mold and chill at least 4 hours before serving.
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