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Stewed rhubarb in a ceramic pot and a green bowl of yoghurt on a wooden board on a green striped tablecloth

Stewed rhubarb and vanilla yoghurt

With a hint of ginger

Stewed rhubarb in a ceramic pot and a green bowl of yoghurt on a wooden board on a green striped tablecloth

15 mins
Super easy

serves 4

About the recipe

This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

750g rhubarb, trimmed and chopped

juice and zest of 1 large orange

100g caster sugar, plus 1 tablespoon extra

2 pieces stem ginger, finely chopped

1 vanilla pod, halved lengthways

1 x 250ml tub natural yoghurt

Method

  1. Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger.
  2. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.
  3. Meanwhile, scrape the seeds from the vanilla pod and mix these into the yoghurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.

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