This simple summer dessert recipe is ready in 30min and a great way to use your rhubarb. While puddings like chocolate fudge cake are classics, the warmer months call for something fruitier and lighter.
Stewed rhubarb gets layered with whipped cream and yoghurt to create the perfect al fresco dessert that's almost too pretty to eat!
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
381
Ingredients
400 g rhubarb, trimmed
125 g golden caster sugar
50 ml Grand Marnier or Cointreau - optional
300 ml double cream
500 g tub 0% fat Greek yogurt
1/2 tsp. vanilla extract
Directions
Step 1
Cut rhubarb into 2.5cm chunks. Put into a pan with 75g sugar, liqueur (if using) and 75ml cold water. Bring to the boil; simmer gently for 5min. Strain rhubarb, reserving syrup.
Step 2
Pour syrup back into pan and simmer until reduced by a third. Cool.
Step 3
Whisk cream, yogurt, vanilla and rest of sugar until soft peaks form. Mash half the rhubarb; stir into cream. Fold in remaining pieces. Divide among 6 x 250ml glasses. Serve with the syrup and stem ginger biscuits.
You'll always get the best flavour out of your fruit when it's in season. Forced rhubarb is grown between the months of December to March and field grown season runs from April to September. Rhubarb is therefore almost always in season making this dessert a year-round winner! When shopping for your rhubarb make sure it's bright in colour and free of any bruising.
You can serve this recipe with some homemade stem ginger biscuits. The biscuits are ready in under 30min and require very little equipment. The ingredients also happen to be cheap and they are very easy to make. If you don't fancy making any ginger biscuits, but still want that ginger kick, then you can add 1tsp of ground ginger to the pan along with your rhubarb, sugar, liqueur and water.
Also try experimenting with other flavours, such as adding orange zest or a cinnamon stick to the pan with your rhubarb. Just make sure to remove the cinnamon stick before mashing your rhubarb!
Per serving:
Calories: 381
Protein: 10g
Fat: 27g
Saturates: 17g
Carbs: 27g
Sugars: 25g
Fibre: 1g
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