Vanilla Bean Yoghurt with Poached Rhubarb
4Serves
EasyDifficulty
10 MINSPreparation
10 MINSCooking
Draining yoghurt overnight results in the most silky, thick creamy yoghurt that you will ever experience. Serve it with this lovely poached rhubarb.
Ingredients
600g natural yoghurt
300g rhubarb, approx. 6 stems, cut into 5cm lengths
1 strip orange rind
2 tablespoons water
1 1/2 tablespoons caster sugar
1 teaspoon vanilla bean paste or scraped beans from a vanilla pod
300g rhubarb, approx. 6 stems, cut into 5cm lengths
1 strip orange rind
2 tablespoons water
1 1/2 tablespoons caster sugar
1 teaspoon vanilla bean paste or scraped beans from a vanilla pod
Method
- Place yoghurt into a paper towel lined sieve, over a large bowl. Cover and refrigerate for 1-2 hours or overnight.
- Place rhubarb, orange rind, water and sugar in a frying pan. Simmer gently for 6-8 minutes until rhubarb is just tender. Allow to cool.
- Stir vanilla into yoghurt and spoon between serving glasses. Top with rhubarb mixture and serve.
Handy Tips
Rhubarb can be substituted with plums, apples or nectarines. Although cooking time will be extended slightly.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0