750 g rhubarb, cut into 1 cm pieces
3/8 cup (75 g) soft brown sugar
grated zest and juice of 1 orange
1 heaped tsp fresh ginger, grated
200 ml tub Greek yogurt
To decorate: 2-3 x 15 ml spoons preserved ginger, finely chopped
3/8 cup (75 g) soft brown sugar
grated zest and juice of 1 orange
1 heaped tsp fresh ginger, grated
200 ml tub Greek yogurt
To decorate: 2-3 x 15 ml spoons preserved ginger, finely chopped
method
1. Preheat the oven to 180°C (350°F) Gas Mark 4..
2. Place the rhubarb in a shallow roasting tin, then sprinkle over the sugar, zest and juice of 1 orange and the ginger. Place in the oven and bake for 30-40 minutes. Allow to cool.
3. Put the rhubarb mixture into a blender along with the Greek yogurt and blend to a puree.
4. Transfer to suitable serving dishes and decorate with some preserved ginger and serve immediately.
2. Place the rhubarb in a shallow roasting tin, then sprinkle over the sugar, zest and juice of 1 orange and the ginger. Place in the oven and bake for 30-40 minutes. Allow to cool.
3. Put the rhubarb mixture into a blender along with the Greek yogurt and blend to a puree.
4. Transfer to suitable serving dishes and decorate with some preserved ginger and serve immediately.
serving amount
serves: 4
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