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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


  • 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
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  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.