1.Make poached rhubarb and plums. Bring juice, coconut syrup and spices to a simmer in a medium saucepan over medium heat. Add rhubarb and plums; simmer for 2 minutes. Be careful not to boil the fruit or it will be mushy. Remove fruit from pan with a slotted spoon; transfer to a heatproof bowl. Peel plums and discard skin. Bring syrup to the boil, then reduce heat and simmer for 30 minutes or until reduced to 1 cup. Cool slightly. Serve warm.
2.Meanwhile, preheat oven to 180°C/350°F. Spread pistachios on an oven tray; roast for 5 minutes or until browned lightly. (Or, place nuts in a frying pan, toast nuts over low-medium heat, stirring, until browned lightly.)
3.Remove rind from one of the oranges using a zester. (Or, peel rind thinly from orange, avoiding white pith. Cut rind into long thin strips.) Squeeze juice from oranges; you will need 1 cup.
4.Melt spread in a large deep frying pan over a medium heat. Add rice; cook, stirring, for 2 minutes. Add orange juice, oat milk, coconut syrup and vanilla; bring to the boil. Reduce heat; simmer. Cook, stirring occasionally, for 20 minutes or until the rice is tender and the mixture is thick.
5.Spoon rice mixture into six 1½ cup (375 ml) bowls. Serve topped with poached fruit and fruit syrup; sprinkled with roasted pistachios and rind.
Do-ahead Rice pudding and poached fruit can be made a day ahead;
Keep refrigerated, separately. Reheat the rice pudding with a little