Stewed rhubarb and vanilla yogurt recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 114 calories / serving
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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.

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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  • 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
  • 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


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