Vanilla bean yoghurt with poached rhubarb
Spice up your usual fruit and yoghurt with this simple and tasty recipe. A delightful mix of poached rhubarb and creamy vanilla flavoured yoghurt.
Ingredients
600g reduced fat Australian yoghurt
300g rhubarb, approx. 6 stems, cut into 5 cm lengths
2 strips of orange rind
1 tablespoon water
1 1/2 tablespoons caster sugar
1 teaspoon vanilla essence or scraped beans from a vanilla pod
Method
- Place yogurt 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.
