(For 4 people)
You need:

For the rice:
3 oz Arborio rice
2 cups coconut milk
2 Tbsp blond cane sugar
3 Tbsp blanched slivered almonds, chopped coarsely
2 Tbsp green unsalted shelled pistachios, chopped coarsely

For the fruit:
2 sticks of rhubarb, peeled and diced (5.5 oz)
9 oz strawberries diced, (+ 5 to 6 more kept intact)
1/3 cup blond cane sugar
1/4 tsp ground cinnamon
4 green cardamom pods
1 vanilla, split open and seeds scraped
2 Tbsp water

Steps:
To prepare the fruit, dissolve 1/3 cup sugar with 2 Tbsp water and add the strawberries and rhubarb with the cinnamon and vanilla seeds and pod. Simmer until the fruit is tender (about 15 min.) Remove the vanilla bean, let cool and divide between 4 glasses.
In the meantime, rinse the rice under cold water and drain.
Heat the coconut milk with the cardamom pods. When it reaches boiling point, add the rice and mix. Cover and cook on low heat for 25 min or so, until most of the liquid is absorbed and the rice is tender. Mix a few times while cooking. Discard the cardamom pods and add 2 Tbsp sugar; mix.
Serve lukewarm on top of the stewed fruits and add the nuts and fresh strawberries.