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Stewed rhubarb and vanilla yogurt recipe

2 ratings

These little pots of tangy stewed rhubarb and vanilla yogurt are the perfect after dinner treat as they're just the right sweetness. Slowly stewing the rhubarb with exotic fragrant flavours of ginger, orange and star anise compliments the rhubarb beautifully. See method

Serves 4
10 mins to prepare and 15 mins to cook
114 calories / serving
Vegetarian
Gluten-free

Ingredients

400g (13oz) rhubarb, cut into 10cm (4in) pieces
4 tbsp caster sugar
1 orange, zested and juiced
1 tsp root ginger, grated
1 star anise
250g (8oz) vanilla yogurt

Each serving contains

Energy
490kj
114kcal 6%
Fat
0g 0%
Saturates
0g 1%
Sugars
23g 26%
Salt
0.1g 2%

of the reference intake
Carbohydrate 24.9g Protein 3.9g Fibre 2.5g

Method

Put the rhubarb, sugar, orange, ginger and star anise in a large saucepan and poach gently for 10-15 minutes until soft but not mushy. Discard the star anise and serve in bowls with vanilla yoghurt.

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