Our 10 best barley recipes — theguardian.com

A variation on rice pudding: the plump grains in this comforting dessert are enveloped in sweet cream but offset with a dollop of fiery fruit compote. Serves 5-6 For the pudding 2 litres water 320g caster sugar 150g pearl barley 1 vanilla pod, split in half 200g double cream, whipped into soft peaks For the fruit compote 1 litre water 600g sugar 75g fresh ginger, thinly sliced Juice of 1 lemon 4 sticks of rhubarb (around 300g), chopped into 2cm pieces

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