Stewed rhubarb and vanilla yogurt

Stewed rhubarb and vanilla yogurt recipe

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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. See method

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

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

  1. 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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