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stewed rhubarb and vanilla yoghurt
© David Loftus

stewed rhubarb and vanilla yoghurt
servings
4
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method


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. 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.

Meanwhile, scrape the seeds from the vanilla pod and mix these into the yogurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.

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

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