Rhubarb Yoghurt Pot
Breakfast, pudding, snacks... this little duet is a taste of English springtime.
Preparation time Less than 30 mins
Makes about a jam jar full of rhubarb
- 6 rhubarb stalks, cut into 2-3cm pieces
- 1 mug water
- ½ mug caster sugar
- Natural or vanilla yogurt
Place all the ingredients in a pan. Pop a lid on and simmer for about 10 minutes, or until rhubarb is fall-apart tender.
Strain juice, keeping it for cordials, cocktails and use as a syrup for pancakes or just cake.
Place rhubarb in a jar. Add a splash of the juice to keep it sweet and soft.
Once cool, spoon over, under or swirl through your favourite yogurt.
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Recipe from Abel & Cole.