Method

• 1.
  For the whipped coconut cream, place all ingredients in a stand mixer fitted with the whisk attachment and whisk on high speed until light and fluffy. Transfer to a bowl, cover and refrigerate until needed.

• 2.
  Meanwhile, for the poached rhubarb, place the cranberry juice, orange zest and juice, sugar and spices in a medium saucepan over high heat. Bring to the boil then reduce heat to low and simmer for 6-8 minutes for flavours to develop. Place rhubarb in a heatproof bowl and pour over poaching liquid. Stand at room temperature until cooled completely.
• 3.
  Preheat oven to 180°C and line a large baking tray with baking paper.
• 4.
  To make the glaze, strain half the poaching liquid through a fine sieve into a medium saucepan. Reserve poaching spices and poached rhubarb in remaining poaching liquid until required.
• 5.
  Place pan over high heat and bring strained poaching liquid to the boil. Reduce heat to medium, add sliced orange and simmer for 10-15 minutes or until thickened and syrupy. Remove from heat and cool. Using a fork, transfer candied orange slices to prepared tray. Bake in oven for 10-15 minutes or until edges of slices start to caramelise. Remove from oven and stand until cooled completely.
• 6.
  Grease a 21cm x 6cm, 5-cup (1.25L) round baking dish. Drain rhubarb and arrange evenly in base of prepared dish.
• 7.
  Reserve 2/3 cup (180ml) rhubarb poaching liquid and poaching spices.
• 8.
  Place flour, sugar, Nuttelex and almond milk in a bowl and stir to combine. Spoon milk mixture over rhubarb and, using a palette knife, spread evenly. Tap dish gently on a work surface to remove any air. Pour reserved poaching liquid gently over back of a large dessert spoon over pudding mixture. Place baking dish on a large baking tray and bake for 40-45 minutes or until cooked and set.
• 9.
  Transfer the pudding to a large heatproof platter and pour over glaze. Top with the candied orange slices and poaching spices. Serve with whipped coconut cream.