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
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
- 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 yoghurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.
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