Image Frame coloured line rose pink

Gently poached rhubarb, creamy Greek yoghurt – this dinky combination is the perfect balance of tart, sweet and cooling. Not only a delicious dessert, it also makes for a very pleasurable breakfast – top with granola or gently stir into your porridge.

Serves 4

Ingredients

  • 4 stalks rhubarb, cut into 3cm lengths
  • 75 ml water
  • 50 ml local honey
  • 1 star anise
  • 3 cardamom pod, seeded
  • 1 teaspoon vanilla extract
  • 400 ml Greek yoghurt
  • 2 tablespoons pistachio nuts, crushed to a fine dust
  • Vegetarian
  • Low GI
  • Gluten Free
  • Dairy Free: Use Soya Yoghurt
  • Diabetic Friendly
  • Vegan: Use Soy Yoghurt
Print Friendly, PDF & Email

Method

  1. Gently heat water, honey, vanilla extract, star anise and cardamom seed until honey has dissolved. Lower heat and lay rhubarb flat in pan. Cover with lid and gently simmer for 5 to 10 minutes until rhubarb starts to soften. Remove from heat, keep covered with lid and set aside until cooled.
  2. Finely crush pistachio nuts in a blender, set aside.
  3. To assemble: divide yoghurt into 4 serving dishes, top with poached yoghurt and juices and sprinkle with a dusting of pistachio nuts.

Maggie's Tips

  • Try other poached  fruits: Plums, pears, apricots and peaches to name a few.