adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stewed rhubarb and vanilla yoghurt
0 Likes
Total Time:
15 minutes
Versatile stewed rhubarb, perfect for topping on porridge or ice cream.
Ingredients:
  • 750 g rhubarb trimmed and chopped
  • 1 large orange juice and zest of
  • 100 g caster sugar
  • 1 tablespoon caster sugar
  • 2 pieces stem ginger finely chopped
  • 1 vanilla pod halved lengthways
  • 250 ml natural yoghurt
Instructions:
  • In a medium-sized saucepan, combine chopped rhubarb, orange juice, zest, 100g caster sugar, 2 tablespoons of water, and ginger. Bring to a boil, then simmer for 5 minutes until rhubarb is soft but holds its shape. In a separate bowl, mix vanilla pod seeds with yogurt and a tablespoon of sugar. Serve warm rhubarb with a dollop of vanilla yogurt on top.

Similar Recipes