- Light & Sweet
- Desserts
- Vegetarian
- Prep 10 min
- Cook 15 min
- Serves 4
A light finish to a meal: tart, pink, and only lightly sweet. Baking the rhubarb instead of stirring it in a pan keeps every piece whole.
Ingredients
For the rhubarb
- 500 g rhubarb, cut into 4 cm pieces
- 80 g caster sugar
- Juice of 1 orange
- 1 vanilla pod, split (or 1 tsp vanilla extract)
To serve
- 300 g thick Greek yoghurt
- 1 tbsp honey
- 2 tbsp flaked almonds, toasted
Method
- Heat the oven to 160°C.
- Put the rhubarb in a baking dish. Add the sugar, orange juice and vanilla, cover with foil and bake for 15 minutes until tender but still holding its shape.
- Let it cool in its juices.
- Stir the honey into the yoghurt and spoon into bowls. Top with the rhubarb, some of the syrup and the almonds.
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