Baked Rhubarb & Pistachio Yoghurt Bowl
Try this colourful recipe with baked rhubarb, crunchy pistachios and grapefruit vanilla sauce.
Substitute:
- No rhubarb? Try with peaches or plums.
- No yoghurt? Serve with ice cream instead – vanilla or coconut would work really well with the rhubarb.
- No grapefruit? Use an orange.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
450 g Rhubarb
1 Grapefruit (or orange)
1 tsp Vanilla paste
40 g Caster sugar
2 tbsp Pistachios
240 g Yoghurt
Recipe:
- Preheat the oven to 180 C/160 fan/gas mark 4. Cut the rhubarb into 8cm chunks. then lay it flat in a small baking dish.
- Mix the orange juice, orange zest and vanilla together in a small bowl. Pour the mixture over the rhubarb.
- Bake for 15-20 minutes, until the rhubarb is soft but still has its shape.
- Divide the yoghurt ( or vegan yoghurt) between two bowls, then top with the baked rhubarb and sprinkle with crunchy pistachios.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Leftovers
Make rhubarb jam by blending the rhubarb in a food processor until smooth. Add 1 tbsp of chia seeds and set aside until the jam thickens.
