Cut rhubarb into 3 cm chunks and put into a pan with some strips of the zest peeled from an orange and a lemon using a vegetable peeler,
together with the juice from both the fruits. Add 50 g caster sugar and bring to a gentle boil to dissolve the sugar, then simmer for
4 - 5 minutes, until just tender. Let cool, discarding the zest. Scoop out the seeds from 3 - 4 passion fruits, and add these to the
rhubarb. Put 500 ml whole milk and 150 ml double cream into a pan with 50 g caster sugar. Add 100 g pudding rice (the short-grain
variety) and bring to a boil. Simmer gently for about 25 minutes, stirring from time to time, until the rice is cooked, thick and creamy.
Remove from the heat and add 100 g white chocolate, broken into small pieces, stirring until dissolved. Let this rest for 10 minutes,
then spoon into bowls and top with the rhubarb and passion fruit.